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.

Food contact surface not properly maintained.

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

Wiping cloths dirty or not stored in sanitizing solution.

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

Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.

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.