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

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.

Thawing procedures improper.

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

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.

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

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

Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.