02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
03B - Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
05G - Sufficient refrigerated or hot holding equipment not provided to meet proper time and temperature requirements for potentially hazardous foods.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
07D - Food Protection.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
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.
11D - "Choking first aid" poster not posted."Alcohol and pregnancy" warning sign not posted. "Wash hands" sign not posted at hand wash facility. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. Inspection report sign not posted.
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