PALM VALLEY FISH CAMP

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

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

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

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

Single-use items (cups, straws, to-go containers) stored or handled improperly.

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.

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.

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

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.

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

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

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

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.

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

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.

Restrooms not clean, stocked, or maintained as required.

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

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

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

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.

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.

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

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

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

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

Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.

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