Fish Cheeks Health Inspection Grade

Critical

• Hot TCS food item not held at or above 140 °F.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.