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

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

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

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

Toxic chemical or pesticide improperly stored or used such that food contamination may occur.

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.

Wash hands sign not posted near or above hand washing sink.

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

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

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

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

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

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

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.

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

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

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

Lighting Inadequate