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

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.

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

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.

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

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

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.

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.

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.

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.

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

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.

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

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

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

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