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

Milk or milk product undated, improperly dated or expired.

Food Protection Certificate not held by supervisor of food operations.

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.