02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165F or above within 2 hours.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
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