Cold food item held above 41°F (smoked fish and reduced oxygen packaged foods above 38°F) except during necessary preparation.
Hot food item not held at or above 140°F.
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.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Wiping cloths soiled or not stored in sanitizing solution.