Unavailable warm water supply - hygienic cleaning of dishes and glass impossible
Strongly neglected cleaning
Fouled kitchen equipment
Accumulation of waste
Strong fouling of entire premises
Filth on the walls
Filth on the floor
Strongly fouled cooling equipment (no other storing premises available)
Damage of the walls
Premises used also for storing of items that could have impact on food quality or safety
Premises used also for activities irrelevant to the food business operation
Corrosion of metal construction (shelves)
Risk of contamination of foodstuffs due to unsatisfactory premises
Inappropriate storing of foodstuffs