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.

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

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

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

Evidence of flying insects or live flying insects 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 worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.