ALOFT MARY BRICKELL

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.

Garbage overflowing or uncovered, or the premises not maintained.

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

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

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

Restrooms not clean, stocked, or maintained as required.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

Other conditions related to sanitary and safe operation.

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

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

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

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.

Other conditions related to sanitary and safe operation.

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

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

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

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

Missing or inaccurate food and equipment thermometers.

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