Spy C Cuisine

Cycle Inspection / Initial 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)
• 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical)

Pre-permit (Operational) / Compliance Inspection

• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)

Pre-permit (Operational) / Re-inspection

• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 28-06 — Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (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)
• 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)

Pre-permit (Operational) / Initial Inspection

• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)
• 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)