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Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.

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

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

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

Food item spoiled, adulterated, contaminated or cross-contaminated.

Food Protection Certificate not held by supervisor of food operations.