TSAOCAA → 30.08.2022

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.

TSAOCAA → 20.07.2022

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

TSAOCAA → 20.07.2022

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

TSAOCAA → 20.07.2022

Hot TCS food item not held at or above 140 °F.

TSAOCAA → 20.07.2022

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.

TSAOCAA → 20.07.2022

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.

TSAOCAA → 20.07.2022

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.

TSAOCAA → 20.07.2022

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

TSAOCAA → 20.07.2022

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.