Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing or inaccurate food and equipment thermometers.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Restrooms not clean, stocked, or maintained as required.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.