IRON EAGLE BAR AND GRILL

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Workers handling ready-to-eat food with bare hands without an approved alternative procedure.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Failure to properly post the automatic gratuity notice.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Missing or inaccurate food and equipment thermometers.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

High-risk food (like meat) thawed improperly, promoting bacterial growth.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing or expired food manager certification, or employee food-safety training not documented.

High-risk food (like meat) thawed improperly, promoting bacterial growth.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

High-risk food (like meat) thawed improperly, promoting bacterial growth.

The establishment's license expired, not obtained, or not properly displayed.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Missing or expired food manager certification, or employee food-safety training not documented.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Garbage overflowing or uncovered, or the premises not maintained.