Other general violation.

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

Lighting inadequate. Bulb not shielded or shatterproof.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

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.

Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.

Evidence of roaches or live roaches 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.

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

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

Food Protection Certificate not held by supervisor of food operations.

Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.

A food containing artificial trans fat, with 0.5 grams or more of trans fact per serving, is being stored, distributed, held for service, used in preparation of a menu item, or served.