Single service item reused, improperly stored, dispensed; not used when required.

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.

Accurate thermometer not provided in refrigerated or hot holding equipment.

Lighting inadequate. Bulb not shielded or shatterproof.

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.

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

No facility available to wash, rinse, and sanitize utensils and/or equipment not provided.

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.

Duties of an officer of the Department interfered with or obstructed.

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.