Signs and posters include information about choking first aid, alcohol and pregnancy, hand washing, resuscitation equipment, and inspection reports.

Wiping cloths dirty or not stored in sanitizing solution.

Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Hot food not held at or above 140°F.

The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer's documentation not maintained on site.