Staff member missing required food safety training

Prepared food missing required date or ingredient labels

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 purchased from unlicensed supplier

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

Raw meat stored with ready-to-eat foods