Harborage or conditions conducive to vermin exist. 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.04M - Evidence of mice or live mice present in facility's food and/or non-food areas.04D - Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands.02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
02B - Hot food item not held at or above 140F.06D (Critical Violations - Personal Hygiene & Other Food Protection).02B (Critical Violations - Food Temperature).06C (Critical Violations - Personal Hygiene & Other Food Protection).04D (Critical Violations - Food Protection).08A (General Violations Conditions - Vermin/Garbage).04M (Critical Violations - Food Protection).10B (General Violations Conditions - Facility Maintenance).10H (General Violations Conditions - Facility Maintenance).02G (Critical Violations - Food Temperature).10F (General Violations Conditions - Facility Maintenance).09B (General Violations Conditions - Food Source).
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