Smoking or electronic cigarette use allowed in prohibited area

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

Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm

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.

Workplace SFAA policy not prominently posted in workplace.

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.

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

Smoking or electronic cigarette use allowed in prohibited area

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

Workplace SFAA policy not prominently posted in workplace.

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.

Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.