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

Lighting inadequate. Bulb not shielded or shatterproof.

Thawing procedures improper.

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

Wiping cloths dirty or not stored in sanitizing solution.

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

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.

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

Food Protection Certificate not held by supervisor of food operations.

A food containing artificial trans fat, with 0.5 grams or more of trans fact per serving, is being stored, distributed, held for service, used in preparation of a menu item, or served.