2. Your firm failed to maintain equipment in an acceptable condition through appropriate cleaning and sanitizing as required by 21 CFR 110.80(b)(1).
3. Your firm failed to sanitize and thoroughly dry, prior to use, food-contact surfaces which have been wet cleaned as required by 21 CFR 110.35(d)(1).
4. Your firm failed to take proper precautions to protect food and food-contact surfaces from contamination with chemicals, filth and extraneous materials due to deficiencies in plant design as required by 21 CFR 110.20(b)(2).
5. Your firm’s hand-washing facilities lack running water of a suitable temperature as required by 21 CFR 110.37(e).
6. Your firm failed to properly identify toxic sanitizing agents in a manner that protects against contamination of food as required by 21 CFR 110.35(b)(2).
Examples of these violations include incidents like a pesto pasta being prepared in an area where "condensate from ceiling joints was dripping onto the surface below." Mmm. Tasty.
Another example mentions workers cleaning too close to food prep surfaces, resulting in "sanitizer being sprayed onto an open colander of salad leafy greens." Definitely a zesty flavor there. You can read all the examples in the letter, which is nice and long.