FEDERAL SPA AND RESTAURANT

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

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

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

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

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

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

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

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

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

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

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