TAIM → 08.10.2024

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.

TAIM → 08.10.2024

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

TAIM → 08.10.2024

Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.

TAIM → 08.10.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

TAIM → 08.10.2024

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

TAIM → 08.10.2024

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

TAIM → 08.10.2024

Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.

TAIM → 08.10.2024

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

TAIM → 08.10.2024

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

TAIM → 08.10.2024

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.

TAIM → 02.05.2023

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.

TAIM → 02.05.2023

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

TAIM → 02.05.2023

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

TAIM → 02.05.2023

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment