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

Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.

Garbage receptacles not provided or inadequate. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.

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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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

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

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

Hot food not held at or above 140°F.