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.

Food contact surface not properly maintained.

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

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.

Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.

Toilet facility not provided for employees or for patrons when required.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Evidence of rats or live rats present in facility's food and/or non-food areas.

Food Protection Certificate not held by supervisor of food operations.