KONATA'S RESTAURANT

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.

Missing or inaccurate food and equipment thermometers.

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

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

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.

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

Restrooms not clean, stocked, or maintained as required.

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