02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
09B - Milk or milk product undated, improperly dated or expired.
10C - Lighting inadequate. Bulb not shielded or shatterproof.
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.
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