Code |
Observed Violations |
Points |
Critical |
Occurrences |
COS |
PHR |
4.2.18** |
Employees are eating in food preparation areas. |
|
true |
1 |
false |
Eating, Drinking, or Using Tobacco** |
4.3.31 |
Utensils are stored in standing water. |
|
false |
1 |
false |
In-Use Utensils - Between-Use Storage. |
4.3.37 |
Food is stored in the splash zone of the hand sink. |
|
false |
1 |
false |
Food Storage. |
4.3.57* |
Potentially hazardous food was not cooled to 41°F within a total of 6 hours. |
|
true |
1 |
false |
Cooling* |
4.3.58** |
Potentially hazardous food is being cooled in deep containers. |
|
true |
1 |
false |
Cooling Methods.** |
4.3.59* |
Cooked noodles are being held out of temperature control at 46 °F on a counter. |
|
true |
1 |
false |
Cold Holding* |
4.6.31 |
Light intensity at the cookline is less than 50 foot candles. |
|
false |
1 |
false |
Lighting-Intensity |