02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04L - Evidence of rats or live rats 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.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
09C - Thawing procedures improper.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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