EGG FACTORY OF SOUTH LAKELAND

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

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

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

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.

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

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

Restrooms not clean, stocked, or maintained as required.

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

Water not safe, or hot (100°F) and cold water not available under pressure.

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

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.

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

Restrooms not clean, stocked, or maintained as required.

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.

Restrooms not clean, stocked, or maintained as required.

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

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

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

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

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.

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

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

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

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

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.

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

High-risk food (like meat) thawed improperly, promoting bacterial growth.

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