Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.