Prepared food missing required date or ingredient labels

Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments.

Live cockroaches in food preparation areas

Flies in food preparation areas

Hand washing facility not accessible or properly equipped

Food not cooked to required internal temperature

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

Raw meat stored with ready-to-eat foods