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 kitchen or storage areas

Hand washing facility not accessible or properly equipped

Food not cooked to required internal temperature

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