VERT FRAIS

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

Code 02B

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

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

Code 06D

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