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 hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Other conditions related to sanitary and safe operation.