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.

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

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

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

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

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

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

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

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

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

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

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

Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

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.

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

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

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

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