- Food and non-food contact surfaces not properly used and constructed; non-cleanable
- Food contact surfaces not maintained, clean, sanitized
- Food contact surfaces used for raw meat, poultry, aquatic foods, or ready-to-eat foods not thoroughly cleaned and sanitized
- Food in poor condition, not safe and adulterated; unapproved additives
- Food not protected from potential contamination during preparation, storage, display
- Food obtained from unapproved source
- Foods not received at proper temperatures
- Food worker card not available or current, new food workers not trained
- Food workers eating, tasting, drinking, smoking in food preparation areas
- Food workers: poor hygiene, dirty clothes, no hair restraints
- Garbage, refuse not properly disposed; facilities not maintained
- Hands not washed as required
- Improper cold holding temperatures (>45° F)
- Improper cold holding temperatures (between 42° F to 45° F)
- Improper cooking and temperature of potentially hazardous foods
- Improper cooling procedures
- Improper disposition of returned, previously served, unsafe or contaminated food
- Improper handling of pooled eggs
- Improper hot holding temperatures (< 130° F )
- Improper hot holding temperatures130° F to 139° F
- Improper ill worker practices; ill food workers present; improper reporting of illness
- Improper labeling, signage
- Improper methods used to prevent bare hand contact with ready-to-eat foods
- Improper reheating procedures for hot holding
- Improper sewage, waste water disposal
- Improper shellfish identification; improper parasite destruction procedures for fish
- Improper thawing methods used
- Improper washing of fruits and vegetables
- Inadequate equipment for temperature control
- Inadequate hand washing facilities
- Insects, rodents, animals present; entrance uncontrolled
- In-use utensils improperly stored
- No certified person in charge by accredited program, nor compliance with Code, nor correct answers
- Noncompliance with risk control plans, variances, or mobile food unit plan of operation
- Non-food contact surfaces not maintained, clean, sanitized
- Pasteurized foods not used as required; prohibited foods offered
- Permit not posted; mobile vehicle name not easily visible
- Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment
- Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present
- Proper Consumer Advisory not posted for raw or undercooked foods
- Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods
- Room temperature storage, improper use of time as a control, procedures not available
- Single use and single service articles improperly stored, used
- Thermometers not available or used as required to evaluate temperature of potentially hazardous foods
- Toilet facilities not properly constructed, supplied, cleaned
- Toxic substances improperly identified, stored and used
- Utensils, equipment, linens improperly stored, used, handled
- Variance not obtained for specialized processing methods
- Ventilation, lighting not adequate; designated areas not used
- Warewashing facilities not properly installed, maintained, used; no test strips available and used
- Water, drinking ice not made from an approved source
- Wiping cloths improperly used, stored
