Signs and posters include information about choking first aid, alcohol and pregnancy, hand washing, resuscitation equipment, and inspection reports.

Permit not conspicuously displayed.

Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.

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

Accurate thermometer not provided in refrigerated or hot holding equipment.

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

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

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

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.

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