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.

Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.

Food contact surface not properly maintained.

Canned food product observed severely dented.

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

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

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.

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