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

Accurate thermometer not provided in refrigerated or hot holding equipment.

Ventilation system not provided, improperly installed or in disrepair.

Milk or milk product undated, improperly dated or expired.

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

Food Protection Certificate not held by supervisor of food operations.