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

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

Lighting inadequate. Bulb not shielded or shatterproof.

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

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.

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

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.