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.

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

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.

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.

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 preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

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.

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.

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

Thawing procedure improper.

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

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