Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Restrooms not clean, stocked, or maintained as required.
Garbage overflowing or uncovered, or the premises not maintained.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.