Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
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.
Other conditions related to sanitary and safe operation.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.