Food obtained from an unapproved or unknown source

No evidence of regular pest control measures

Evidence of mice in kitchen or storage areas

Flies in food preparation areas

Raw meat stored with ready-to-eat foods

Prepared food missing required date or ingredient labels

General evidence of pest activity on premises

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

Food not cooked to required internal temperature