LONG JOHN SILVERS

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

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.

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

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

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

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.

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

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

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.

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.

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

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

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

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.

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

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

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

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