No facilities available to wash, rinse and sanitize utensils and/or equipment.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Food Protection Certificate not held by supervisor of food operations.
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.
Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.
Food contact surface improperly constructed or located. Unacceptable material used.