Food is stored where it is exposed to splash, dust, or other contamination
Plumbing is not maintained.
Outside waste receptacles were not kept closed.
Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
Walls/ceilings or attached equipment are not clean.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
Mops are not hung and/or stored to facilitate air drying.
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