Missing or expired food manager certification, or employee food-safety training not documented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Restrooms not clean, stocked, or maintained as required.
Garbage overflowing or uncovered, or the premises not maintained.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
The establishment's license expired, not obtained, or not properly displayed.