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

Ventilation system not provided, improperly installed or in disrepair.

Lighting inadequate. Bulb not shielded or shatterproof.

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

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

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.

Cold food held above 41°F (smoked fish above 38°F) except during necessary preparation.