CHARLEYS CHEESESTEAKS WINGS

Sewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.

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

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.

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

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

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

Sewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.

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

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

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

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

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

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

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

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

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

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

Garbage overflowing or uncovered, or the premises not maintained.

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.

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.

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.

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

Garbage overflowing or uncovered, or the premises not maintained.

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

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

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

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

Other conditions related to sanitary and safe operation.

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

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

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

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

Other conditions related to sanitary and safe operation.

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

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

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

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

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

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

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.

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

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

Other conditions related to sanitary and safe operation.

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

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

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

Other conditions related to sanitary and safe operation.

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.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

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

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

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

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

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

Other conditions related to sanitary and safe operation.