DINNER IS SERVED RESTAURANT

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

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.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

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

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

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

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

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

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

Clean equipment and utensils stored improperly or not air-dried.

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