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Other general violation.

Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.

Accurate thermometer not provided in refrigerated or hot holding equipment.

Ventilation system not provided, improperly installed or in disrepair.

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

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

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

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Evidence of mice or live mice 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.