Other general violation.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.

Accurate thermometer not provided in refrigerated or hot holding equipment.

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

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

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

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