Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Missing or inaccurate food and equipment thermometers.
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.