Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.

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

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

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

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

Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours and from 70°F to 45°F or less within 4 additional hours.

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