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

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

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

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

Sufficient refrigerated or hot holding equipment not provided to meet proper time and temperature requirements for potentially hazardous foods.

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 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.

Current valid permit, registration or other authorization to operate establishment not available.