Food service operation occurring in room used as living or sleeping quarters.

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

Wiping cloths dirty or not stored in sanitizing solution.

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

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.