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.

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

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

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