Having worked at MANY restaurants when I was 20, lets see how this can be deciphered in a general/common way.

"Foods not protected from cross contamination"
Lets slice onions, then green bell peppers and not wash the blade and hope that people who might be allergic to onions, dont have a reaction.

"Inadequate facilities to control temperature of PHF"
Hey lets store meat or diary products at room temps, ignoring the fact that this is what allows bacteria to thrive.

"Toxic chemicals improperly stored/labeled"
Hey lets store dishwasher bleach ABOVE pre-processed foods, be they canned or in an re-usable container.

" Handwashing sinks unavailable"
This is not to be confused with the dishwashing sink.

My Brothers Pizza (still sold in QFCs, Safeways, in Wallingford, its now known as Wallingford Pizza) was probably the worst restaurant I ever worked at. People would occasionally go home due to carbon monoxide poisoning because the kitchen didnt have proper ventilation. Pre-cook pizza crusts, drop it on the floor, pick it back up, shrink wrap and ship. No fire detectors or extinguishers. Fresh produce was NEVER dated when it arrived on the loading dock. Had a living cat running around the kitchen, mostly to take car of the rat problem. Some hippy decided it was cool to create a compost pile for food waste, which attracted the rats and the run off went down a hill, under the exterior walk-in cooler, which became a cesspool for insects. Delivery driver, had no drivers license. 90% of the employees didnt have a food handlers permit. The lone hand washing sink, was hanging off the wall, with a coat hanger used as a paper towel dispenser. The dough roller was only cleaned out once a month, by a professional because nobody knew how to do it. The list actually goes on a bit more. It only took a week working there to realize they honestly had no idea how to run a kitchen.