Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Workers handling ready-to-eat food with bare hands without an approved alternative procedure.
Missing or expired food manager certification, or employee food-safety training not documented.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Other conditions related to sanitary and safe operation.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
The establishment's license expired, not obtained, or not properly displayed.