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

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Current letter grade or "Grade Pending" card not posted.

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

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.

Live roaches in facility's food or non-food area.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

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

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Thawing procedure improper.

Food Protection Certificate not held by supervisor of food operations.

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.

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.

“Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

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

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

Wiping cloths soiled or not stored in sanitizing solution.

Food Protection Certificate not held by supervisor of food operations.