Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

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

Hot TCS food item not held at or above 140 °F.

Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper

Food, food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

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

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

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Sewage disposal system is not provided, improper, inadequate or unapproved.

Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

Hot TCS food item not held at or above 140 °F.

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

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

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.