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Signs and posters include information about choking first aid, alcohol and pregnancy, hand washing, resuscitation equipment, and inspection reports.

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

Accurate thermometer not provided in refrigerated or hot holding equipment.

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.

Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.

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

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.

No facility available to wash, rinse, and sanitize utensils and/or equipment not provided.

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.