C S WAFFLES

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.

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

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

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

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.

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

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

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

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.

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.

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

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

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.

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

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

Garbage overflowing or uncovered, or the premises not maintained.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

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

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.

Sewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.

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.

Other conditions related to sanitary and safe operation.

Sewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.

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.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Emergency exits blocked or locked during operation (referred to the fire authority).

Other conditions related to sanitary and safe operation.

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.

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.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.