YOUR PIE

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.

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

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.

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

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

Other conditions related to sanitary and safe operation.

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.

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

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

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

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