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.

Hand washing facility not accessible or properly equipped

Food purchased from unlicensed supplier

Frozen food thawed at room temperature or by other unsafe method

Food not cooked to required internal temperature

No food thermometer or thermometer not accurate

Raw meat stored with ready-to-eat foods