02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
03C - Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.
04A - Food Protection Certificate not held by supervisor of food operations.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
06F - Wiping cloths dirty or not stored in sanitizing solution.
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.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
10H - Food service operation occurring in room used as living or sleeping quarters.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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