04H - Food in contact with utensil, container, or pipe that consist of toxic material.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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