OBEES

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.

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

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

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

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

Other conditions related to sanitary and safe operation.

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

Restrooms not clean, stocked, or maintained as required.

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

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