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

Accurate thermometer not provided in refrigerated or hot holding equipment.

Lighting inadequate. Bulb not shielded or shatterproof.

Food contact surface not properly maintained.

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

Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.

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

Food Protection Certificate not held by supervisor of food operations.

Hot food not held at or above 140°F.