Springbone Kitchen Health Inspection Grade

Critical

• Hot TCS food item not held at or above 140 °F.
• 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.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.