New China

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)

Cycle Inspection / Initial Inspection

• 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)

Pre-permit (Operational) / Re-inspection

• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 06C — Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 06A — Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (critical)
• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)

Pre-permit (Operational) / Initial Inspection

• 04L — Evidence of mice or live mice present in facility's food and/or non-food areas. (critical)
• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 02G — Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 05H — No facilities available to wash, rinse and sanitize utensils and/or equipment. (critical)