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

Lighting inadequate. Bulb not shielded or shatterproof.

Food contact surface not properly maintained.

Thawing procedures improper.

Facility not vermin proof. Harborage or conditions conducive to vermin exist.

Wiping cloths dirty or not stored in sanitizing solution.

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 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.

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