Food obtained from an unapproved or unknown source

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.

Hand washing facility not accessible or properly equipped

Running water not available in required areas

Potable water supply cross-connected with non-potable source

Food not cooked to required internal temperature