RANDIWA

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

Code 06E

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

Code 02B

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

Code 04A

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

Code 04L

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.

Code 02H

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