Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
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.
Garbage overflowing or uncovered, or the premises not maintained.