FORNINO → 15.01.2023

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

FORNINO → 15.01.2023

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.

FORNINO → 15.01.2023

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

FORNINO → 15.01.2023

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

FORNINO → 04.02.2020

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

FORNINO → 04.02.2020

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

FORNINO → 04.02.2020

Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.

FORNINO → 04.02.2020

Evidence of rats or live rats present in facility's food and/or non-food areas.