Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
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.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Garbage overflowing or uncovered, or the premises not maintained.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.