DICK'S WINGS & GRILL

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

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

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

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

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

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

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

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

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.

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

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.

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

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

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

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.

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

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

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

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

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.

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

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

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

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

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

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

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.

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

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

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

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

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.

Other conditions related to sanitary and safe operation.

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

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

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

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.

Other conditions related to sanitary and safe operation.

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

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.

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

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.

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

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

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

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

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

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

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

Other conditions related to sanitary and safe operation.