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

Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.

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.

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.

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

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

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

Hot food not held at or above 140°F.