Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.

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

Milk or milk product undated, improperly dated or expired.

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

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.

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

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