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

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.

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.

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.

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.

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

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

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.

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

Current letter grade or Grade Pending card not posted

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

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

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.

Hot food item not held at or above 140º F.