Evidence of mice in kitchen or storage areas

Flies in food preparation areas

Prepared food missing required date or ingredient labels

Food obtained from an unapproved or unknown source

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

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

Running water not available in required areas

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