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.
Other conditions related to sanitary and safe operation.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
The establishment's license expired, not obtained, or not properly displayed.