Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

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

Plumbing not properly installed or maintained

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

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