Other general violation.

Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.

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.

Canned food product observed severely dented.

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.

Sufficient refrigerated or hot holding equipment not provided to meet proper time and temperature requirements for potentially hazardous foods.

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

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

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

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

Food Protection Certificate not held by supervisor of food operations.