Missing or expired food manager certification, or employee food-safety training not documented.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
The establishment's license expired, not obtained, or not properly displayed.