PATOK BY RACH

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

Code 04H

Hot food that needs to stay hot for safety was sitting below 140°F, putting customers at risk of food poisoning.

Code 02B

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

No one in charge of the kitchen has passed the required food safety certification course.

Code 04A

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

Code 06E

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

Code 06F