Staff member missing required food safety training

General evidence of pest activity on premises

Toxic chemical improperly labeled, stored or used such that food contamination may occur.

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Evidence of mice in kitchen or storage areas

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

No food thermometer or thermometer not accurate