Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or expired food manager certification, or employee food-safety training not documented.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.