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.

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.

Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.

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.

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

Food item spoiled, adulterated, contaminated or cross-contaminated.