Lo-Hi

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

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.

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

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