02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
05G - Sufficient refrigerated or hot holding equipment not provided to meet proper time and temperature requirements for potentially hazardous foods.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09B - Milk or milk product undated, improperly dated or expired.
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.
10C - Lighting inadequate. Bulb not shielded or shatterproof.
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