Single service item reused, improperly stored, dispensed; not used when required.

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

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.

Lighting inadequate. Bulb not shielded or shatterproof.

Food contact surface not properly maintained.

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.