MERV'S

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Evidence of rats or live rats in establishment's food or non-food areas.

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.