02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04D - Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06F - Wiping cloths dirty or not stored in sanitizing solution.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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