Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.

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

Accurate thermometer not provided in refrigerated or hot holding equipment.

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.

Milk or milk product undated, improperly dated or expired.

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

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

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.

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

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

Food Protection Certificate not held by supervisor of food operations.