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

Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.

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.

Garbage receptacles not provided or inadequate. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.

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.

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

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

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Food Protection Certificate not held by supervisor of food operations.