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.

Food not cooked to required internal temperature

Hot food below 140°F or cold food above 41°F

Raw meat stored with ready-to-eat foods