Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Water not safe, or hot (100°F) and cold water not available under pressure.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.