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.

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

Wiping cloths dirty or not stored in sanitizing solution.

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

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.

Food Protection Certificate not held by supervisor of food operations.