Running water not available in required areas

Staff member missing required food safety training

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.

Evidence of mice in kitchen or storage areas

Plumbing not properly installed or maintained

Hand washing facility not accessible or properly equipped

Potable water supply cross-connected with non-potable source

Food not cooked to required internal temperature

Raw meat stored with ready-to-eat foods