18 Steps Dengdeng Noodles Health Inspection Grade

Critical

• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
• 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.