Sauteed Health Inspection Grade

Critical

• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• 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.
• Hot TCS food item not held at or above 140 °F.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• 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.