BONNEFONT

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

Code 06E

Evidence of rats or live rats in establishment's food or non-food areas.

Code 04K

Evidence of mice or live mice in establishment's food or non-food areas.

Code 04L

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

Code 04A

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

Code 06D

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.

Code 06C

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.

Code 02G