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.

Food containing a prohibited substance held, kept, offered, prepared, processed, packaged, or served.

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.

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

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.

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

Live animal other than fish in tank or service animal present in facility’s food or non-food area.

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

Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

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

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.

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.

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

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

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