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.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

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

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

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

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

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

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

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

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

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

Thawing procedure improper.

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

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

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

Flavored tobacco products sold or offered for sale

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Food Protection Certificate not held by supervisor of food operations.

Evidence of rats or live rats 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.