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

Hand wash sign not posted

Wiping cloths soiled or not stored in sanitizing solution.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Accurate thermometer not provided in refrigerated or hot holding equipment.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Food contact surface not properly maintained.

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

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

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

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

Wiping cloths soiled or not stored in sanitizing solution.

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

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

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

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

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.