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

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.

Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.

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

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.