Failure to protect premises against the access of pests
Occurrence of mould on the walls
Occurrence of mould on the ceiling
Strongly neglected cleaning
Accumulation of waste
Filth on the floor
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

Occurrence of insects
Strongly neglected cleaning
Fouled kitchen equipment
Strong fouling of entire premises
Filth on the walls
Filth on the floor
Filth on shelves or equipment
Strongly fouled cooling equipment (no other storing premises available)
Damage of the ceiling
Premises used also for activities irrelevant to the food business operation
Risk of contamination of foodstuffs due to unsatisfactory premises
Size or organisation of the premises for production of foodstuffs fail to ensure good hygiene practice

Failure to protect premises against the access of pests
Strongly neglected cleaning
Accumulation of waste
Strong fouling of entire premises
Filth on the walls
Filth on the floor
Damage of the walls
Premises used also for activities irrelevant to the food business operation
Risk of contamination of foodstuffs due to unsatisfactory premises
Inappropriate storing of foodstuffs

Occurrence of mice excrements
Failure to protect premises against the access of pests
Strongly neglected cleaning
Strong fouling of entire premises
Filth on the walls
Filth on the floor
Filth on shelves or equipment
Damage of the ceiling
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
Risk of contamination of foodstuffs due to unsatisfactory premises
Size or organisation of the premises for storing of foodstuffs fail to ensure good hygiene practice
Inappropriate storing of foodstuffs

Unavailable warm water supply - hygienic cleaning of dishes and glass impossible
Unavailable warm water supply for washing hands
Strongly neglected cleaning
Strong fouling of entire premises
Filth on the walls
Filth on the floor
Damage of the ceiling
Premises used also for activities irrelevant to the food business operation
Size or organisation of the premises for production of foodstuffs fail to ensure good hygiene practice
Inappropriate storing of foodstuffs

Filth on the floor
Filth on shelves or equipment
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
Inappropriate storing of foodstuffs

Occurrence of mould at the premises
Occurrence of mould on the walls
Occurrence of mould on the ceiling
Strongly neglected cleaning
Accumulation of waste
Damage of the walls
Damage of the ceiling
Premises used also for activities irrelevant to the food business operation

Unavailable warm water supply for washing hands
Filth on the floor
Damage of the walls
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

Occurrence of mice excrements
Occurrence of live mice
Occurrence of insects
Failure to protect premises against the access of pests
Foodstuffs damaged by pests
Occurrence of mould on the walls
Strongly neglected cleaning
Fouled kitchen equipment
Accumulation of waste
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 storing of items that could have impact on food quality or safety
Premises used also for activities irrelevant to the food business operation
Occurrence of home animals at the premises
Corrosion of metal construction (shelves)
Size or organisation of the premises for production of foodstuffs fail to ensure good hygiene practice
Inappropriate storing of foodstuffs

Poor hygiene conditions on the toilets
Unavailable warm water supply for washing hands
Strongly neglected cleaning
Strong fouling of entire premises
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