Staff member missing required food safety training

Prepared food missing required date or ingredient labels

Unapproved food additives or color additives found

General evidence of pest activity on premises

No evidence of regular pest control measures

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

Hand washing facility not accessible or properly equipped

Potable water supply cross-connected with non-potable source

Food purchased from unlicensed supplier

Food not cooked to required internal temperature