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

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

Garbage receptacles not provided or inadequate. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.

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

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

Evidence of mice or live mice present in facility's food and/or non-food areas.

Evidence of rats or live rats 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.

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.