SUSHIATO

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

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.

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

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

Restrooms not clean, stocked, or maintained as required.

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

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

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

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

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.

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

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

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

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

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

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

Missing or inaccurate food and equipment thermometers.

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