GOVERNORS LOUNGE

Workers handling ready-to-eat food with bare hands without an approved alternative procedure.

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

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

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.

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.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

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.