NORTH PORT SUBS

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

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

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

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

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

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

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

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.