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1) Food Protection Certificate not held by supervisor of food operations.
2) Evidence of mice or live mice present in facility's food and/or non-food areas.
3) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5) Proper sanitization not provided for utensil ware washing operation.