"The following health and safety issues have been identified at the facility:
1. Hot food items are not being held at a safe temperature of 140º F or above.
2. There are concerns regarding raw, cooked, or prepared foods being adulterated, contaminated, or cross-contaminated. Additionally, food is not being discarded according to the HACCP plan.
3. Non-food contact surfaces are improperly constructed with unacceptable materials.
4. Non-food contact surfaces and equipment are not well maintained and/or lack proper sealing or spacing, hindering accessibility for cleaning on all sides, above, and below the unit.
5. Pesticides are being used contrary to label instructions or applicable laws, including the use and storage of prohibited chemicals. Open bait stations are also in use.
6. The facility does not have adequate vermin-proofing, allowing conditions that can attract vermin.
7. Cold food items are being held above the safe temperature of 41º F (with smoked fish and reduced oxygen packaged foods exceeding 38º F) except during necessary preparation.
8. Plumbing issues include improper installation and maintenance, lack of anti-siphonage or backflow prevention where required, inadequate drainage for equipment or flooring, and a sewage disposal system that is either in disrepair or malfunctioning.
9. There is evidence of mice, including live mice, present in both food and non-food areas of the facility.
10. Single-service items are being reused, improperly stored, or dispensed, and are not used when required.
Recommendations for immediate corrective action are advised to ensure compliance with health regulations."
