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

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

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

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

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.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

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.

Proper sanitization not provided for utensil ware washing operation.

Food contact surface improperly constructed or located. Unacceptable material used.

Hand wash sign not posted

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

Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.