02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09D - Food contact surface not properly maintained.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
11B - Manufacture of frozen dessert not authorized on Food Service Establishment permit.
12A - General.
15L - Workplace smoking policy inadequate, not posted, not provided.
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