Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Garbage overflowing or uncovered, or the premises not maintained.
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.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.