01A - Current valid permit, registration or other authorization to operate establishment not available.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04A - Food Protection Certificate not held by supervisor of food operations.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
05I - No facilities available to wash, rinse and sanitize utensils and/or equipment.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09C - Thawing procedures improper.
10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
10B - 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.
10D - Ventilation system not provided, improperly installed or in disrepair.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
10L - Single service item reused, improperly stored, dispensed; not used when required.
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