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

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

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

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

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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

Single service item reused, improperly stored, dispensed; not used when required.

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Food Protection Certificate not held by supervisor of food operations.

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.

Live roaches present in facility's food and/or non-food areas.