Prepared food missing required date or ingredient labels

Food obtained from an unapproved or unknown source

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

No food thermometer or thermometer not accurate

Raw meat stored with ready-to-eat foods