Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Restrooms not clean, stocked, or maintained as required.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.