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

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

Wiping cloths dirty or not stored in sanitizing solution.

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 Protection Certificate not held by supervisor of food operations.