Occurrence of mould at the premises
Occurrence of mould on the equipment
Strongly neglected cleaning
Fouled kitchen equipment
Accumulation of waste
Filth on the floor
Filth on shelves or equipment
Strongly fouled cooling equipment (no other storing premises available)
Smell on the workshop

Failure to protect premises against the access of pests
Unavailable warm water supply - hygienic cleaning of dishes and glass impossible
Unavailable warm water supply for washing hands
Occurrence of mould at the premises
Occurrence of mould on the equipment
Occurrence of mould on the walls
Occurrence of mould on the ceiling
Strongly neglected cleaning
Strong fouling of entire premises
Filth on the walls
Filth on the floor
Filth on shelves or equipment
Damage of the walls
Damage of the ceiling
Premises used also for activities irrelevant to the food business operation
Size or organisation of the premises for storing of foodstuffs fail to ensure good hygiene practice
Smell on the workshop