Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Missing or inaccurate food and equipment thermometers.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.