Sea Thai Health Inspection Grade

Critical

• 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.
• 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.
• 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.
• 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.