Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

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.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

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

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Live animal other than fish in tank or service animal present in facility’s food or non-food area.

“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.

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

Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.

Failure to post or conspicuously post healthy eating information

Failure to display required signage about plastic straw availability.

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.

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.

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

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

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

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.

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.