Staff member missing required food safety training

Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

No evidence of regular pest control measures

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

Live cockroaches in food preparation areas

Wastewater or sewage backup in food preparation areas

Hand washing facility not accessible or properly equipped

Potable water supply cross-connected with non-potable source