Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Water not safe, or hot (100°F) and cold water not available under pressure.
Single-use items (cups, straws, to-go containers) stored or handled improperly.