Occurrence of moldy foods or raw materials
Strongly neglected cleaning
Strong fouling of entire premises
Filth on the floor
Filth on shelves or equipment
Strongly fouled cooling equipment (no other storing premises available)
Damage of the walls
Damage of the floor
Corrosion of metal construction (shelves)
Risk of contamination of foodstuffs due to unsatisfactory premises

Toilets out of order
Poor hygiene conditions on the toilets
Occurrence of mould in cooling equipment
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 walls
Premises used also for activities irrelevant to the food business operation
Corrosion of metal construction (shelves)
Size or organisation of the premises for storing of foodstuffs fail to ensure good hygiene practice
Inappropriate storing of foodstuffs