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.
Proper sanitization not provided for utensil ware washing operation.
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 contact surface improperly constructed or located. Unacceptable material used.