Workplace SFAA policy not prominently posted in workplace.

Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Unapproved outdoor, street or sidewalk cooking.

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

Sewage disposal system is not provided, improper, inadequate or unapproved.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.