Plumbing not properly installed or maintained

Hand washing facility not accessible or properly equipped

Potable water supply cross-connected with non-potable source

Food not cooked to required internal temperature

Prepared food missing required date or ingredient labels

Sign showing anti-choking procedures not posted

General evidence of pest activity on premises

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Hand washing facility not accessible or properly equipped