MUNCHIES PIZZA & WINGS

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

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

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

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

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

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.

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.

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

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

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.

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

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

Other conditions related to sanitary and safe operation.

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.

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

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

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

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

Other conditions related to sanitary and safe operation.

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.

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

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

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

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.

Missing or inaccurate food and equipment thermometers.

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

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

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.

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.

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

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

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

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.

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

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

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.

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

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

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

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

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

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.

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.

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

Other conditions related to sanitary and safe operation.

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.

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

Other conditions related to sanitary and safe operation.

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

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

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

Other conditions related to sanitary and safe operation.

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

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

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

Other conditions related to sanitary and safe operation.

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

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.

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

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

Other conditions related to sanitary and safe operation.

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

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

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

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.