Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.