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.

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.

Food contact surface not properly maintained.

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

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

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

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.

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.