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

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Canned food product observed severely dented.

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.

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

A food containing artificial trans fat, with 0.5 grams or more of trans fact per serving, is being stored, distributed, held for service, used in preparation of a menu item, or served.