Prepared food missing required date or ingredient labels

Sign showing anti-choking procedures not posted

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.

Flies in food preparation areas

Hand washing facility not accessible or properly equipped

Food purchased from unlicensed supplier

Food not cooked to required internal temperature