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.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Accurate thermometer not provided in refrigerated or hot holding equipment.
Food contact surface improperly constructed or located. Unacceptable material used.