Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or expired food manager certification, or employee food-safety training not documented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.