Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Garbage overflowing or uncovered, or the premises not maintained.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
The establishment's license expired, not obtained, or not properly displayed.