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

Food purchased from unlicensed supplier

Food not cooked to required internal temperature

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

No food thermometer or thermometer not accurate

Raw meat stored with ready-to-eat foods