02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
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.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09C - Thawing procedures improper.
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.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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