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

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.

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

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.

Proper sanitization not provided for utensil ware washing operation.

Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

Proper sanitization not provided for utensil ware washing operation.

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

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

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

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

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

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

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.

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.

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

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

Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.

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