Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.