Accurate thermometer not provided in refrigerated or hot holding equipment.

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

Wiping cloths soiled or not stored in sanitizing solution.

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

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

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

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

Wiping cloths soiled or not stored in sanitizing solution.

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

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

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

Accurate thermometer not provided in refrigerated or hot holding equipment.

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

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

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

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