YELLOW DOG EATS

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.

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

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

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

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.

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

Restrooms not clean, stocked, or maintained as required.

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

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.

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

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.

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.

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

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

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

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

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.

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

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

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.

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.

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.

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

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.

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

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

Other conditions related to sanitary and safe operation.