Prepared food missing required date or ingredient labels

Unapproved food additives or color additives found

General evidence of pest activity on premises

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.

Wastewater or sewage backup in food preparation areas

Hand washing facility not accessible or properly equipped

Toilet facility not maintained or not accessible

Potable water supply cross-connected with non-potable source