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

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.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.

Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.

Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours and from 70°F to 45°F or less within 4 additional hours.

Hot food not held at or above 140°F.