MY FAVORITE SPOT

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.

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.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Other conditions related to sanitary and safe operation.

Missing or inaccurate food and equipment thermometers.

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