Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.

Facility not vermin proof. Harborage or conditions conducive to vermin exist.

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

Evidence of mice or live mice present in facility's food and/or non-food areas.

Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours and from 70°F to 45°F or less within 4 additional hours.