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.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.

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.

Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

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

Food Protection Certificate not held by supervisor of food operations.