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

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

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

Failure to post or conspicuously post healthy eating information

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

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

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.

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

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

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.

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.

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

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.

The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.