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

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.

Milk or milk product undated, improperly dated or expired.

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.

Evidence of flying insects or live flying insects 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.