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

Single service item reused, improperly stored, dispensed; not used when required.

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

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

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

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

Food Protection Certificate not held by supervisor of food operations.

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