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

Wiping cloths dirty or not stored in sanitizing solution.

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

Food item spoiled, adulterated, contaminated or cross-contaminated.

Food Protection Certificate not held by supervisor of food operations.