CHARLEYS CHEESESTEAKS AND WINGS

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

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing or inaccurate food and equipment thermometers.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

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

Water not safe, or hot (100°F) and cold water not available under pressure.

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

Other conditions related to sanitary and safe operation.

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

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

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

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

Other conditions related to sanitary and safe operation.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

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

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

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