Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
The establishment's license expired, not obtained, or not properly displayed.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Other conditions related to sanitary and safe operation.