04H - Food in contact with utensil, container, or pipe that consist of toxic material.
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
10H - Food service operation occurring in room used as living or sleeping quarters.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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