Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Other conditions related to sanitary and safe operation.