Single service item reused, improperly stored, dispensed; not used when required.

Food contact surface not properly maintained.

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

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.

Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.

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

Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.