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

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.

Food contact surface not properly maintained.

Canned food product observed severely dented.

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.

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.

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 mice or live mice 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.

Toxic chemical improperly labeled, stored or used so that contamination of food may occur.

Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.

Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours and from 70°F to 45°F or less within 4 additional hours.

Cold food held above 41°F (smoked fish above 38°F) except during necessary preparation.