LOULOU

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

Code 04H

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

Code 06F

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

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

Code 06E

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

Code 06D

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.

Code 05D

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.

Code 04C