Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Garbage overflowing or uncovered, or the premises not maintained.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Restrooms not clean, stocked, or maintained as required.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.