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Accurate thermometer not provided in refrigerated or hot holding equipment.

Lighting inadequate. Bulb not shielded or shatterproof.

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

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.

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

Food Protection Certificate not held by supervisor of food operations.