Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Clean equipment and utensils stored improperly or not air-dried.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Emergency exits blocked or locked during operation (referred to the fire authority).
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.