Department of FoodieDepartment of Foodie
Food surfaces weren't washed and sanitized between uses.
No working thermometer in the fridge or hot-holding unit.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Food surfaces are too worn or badly built to be properly cleaned.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Single-use items were reused or left unprotected.
Live roaches were found on site.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Frozen food was thawed in an unsafe way.
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Hot food was held below 140°F, cool enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.
Food surfaces are too worn or badly built to be properly cleaned.
Single-use items were reused or left unprotected.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Hot food was held below 140°F, cool enough for bacteria to grow.
Single-use items were reused or left unprotected.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
The required wash-your-hands sign wasn't posted.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food surfaces weren't washed and sanitized between uses.
Single-use items were reused or left unprotected.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No food thermometer available to check cooking and holding temperatures.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces are too worn or badly built to be properly cleaned.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Frozen food was thawed in an unsafe way.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Single-use items were reused or left unprotected.
Garbage was kept in open or leaky containers, which attracts pests.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces weren't washed and sanitized between uses.
Food surfaces are too worn or badly built to be properly cleaned.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Contaminated food was kept instead of being thrown out.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Damaged canned food wasn't set aside and marked 'do not use'.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Contaminated food was kept instead of being thrown out.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Single-use items were reused or left unprotected.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Single-use items were reused or left unprotected.
Dishes and utensils weren't being properly washed and sanitized.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food was left exposed to possible contamination during storage, prep, or serving.
Clean utensils were stored where they could get dirty again.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Food was left exposed to possible contamination during storage, prep, or serving.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
Clean utensils were stored where they could get dirty again.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Lighting is too dim, or bulbs over food areas aren't shatterproof.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food was left exposed to possible contamination during storage, prep, or serving.
No working thermometer in the fridge or hot-holding unit.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Evidence of mice was found on site.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.