Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
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.
Garbage overflowing or uncovered, or the premises not maintained.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.