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

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.

Wiping cloths dirty or not stored in sanitizing solution.

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

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

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

Food item spoiled, adulterated, contaminated or cross-contaminated.

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