Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Evidence of mice or live mice in establishment's food or non-food areas.

Hot TCS food item not held at or above 140 °F.

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

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Evidence of mice or live mice in establishment's food or non-food areas.

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Hot food item not held at or above 140º F.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

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

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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