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.

Current letter grade or Grade Pending card not posted

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.

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.

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

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.

Additional nutritional information statement not posted, or additional nutritional information not provided

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.

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.

Providing single-use plastic stirrers or single-use plastic splash sticks.

Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.

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

Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

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

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.