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

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Food contact surface not properly maintained.

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

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Proper sanitization not provided for utensil ware washing operation.

Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.

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

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

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

Accurate thermometer not provided in refrigerated or hot holding equipment.

Food Protection Certificate not held by supervisor of food operations.

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

Proper sanitization not provided for utensil ware washing operation.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

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

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.