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.

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

Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

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

Additional nutritional information statement not posted, or additional nutritional information not provided

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.

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

Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

Additional nutritional information statement not posted, or additional nutritional information not provided

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

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

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

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

Additional nutritional information statement not posted, and/or additional nutritional information not provided.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Food Protection Certificate not held by supervisor of food operations.

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

Required nutritional information statement not posted (2,000 calories per day).