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

Food contact surface not properly maintained.

Thawing procedures improper.

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

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

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

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.

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