Staff member missing required food safety training

Prepared food missing required date or ingredient labels

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.

Evidence of mice in food preparation areas

Flies 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

Food not cooked to required internal temperature

Raw meat stored with ready-to-eat foods