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.

Canned food product observed severely dented.

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

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

Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours and from 70°F to 45°F or less within 4 additional hours.

Cold food held above 41°F (smoked fish above 38°F) except during necessary preparation.