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

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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

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

Food Protection Certificate not held by supervisor of food operations.

Work place smoking policy inadequate, not posted, not provided.

Failure to make good faith effort to inform violator.