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

Milk or milk product undated, improperly dated or expired.

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

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

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

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Food not cooked to required minimum temperature.