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.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
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.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.