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.

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

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

Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

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

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

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

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

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

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.

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

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

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

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.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.