BACAN → 08.08.2024

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.

BACAN → 08.08.2024

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

BACAN → 08.08.2024

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

BACAN → 08.08.2024

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

BACAN → 08.08.2024

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

BACAN → 08.08.2024

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

BACAN → 08.08.2024

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.

BACAN → 08.08.2024

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.