Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Workers handling ready-to-eat food with bare hands without an approved alternative procedure.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
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.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Misrepresenting or misbranding food — e.g. selling one product as another.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Other conditions related to sanitary and safe operation.