Signs and posters include information about choking first aid, alcohol and pregnancy, hand washing, resuscitation equipment, and inspection reports.

Permit not conspicuously displayed.

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

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.

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.

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.

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

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

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

Work place smoking policy inadequate, not posted, not provided.