PHO TAN → 23.05.2024

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.

PHO TAN → 23.05.2024

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

PHO TAN → 23.05.2024

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

PHO TAN → 12.11.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

PHO TAN → 12.11.2022

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.