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.
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.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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.
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.
10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
15L - Workplace smoking policy inadequate, not posted, not provided.
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