OAK AND EMBER STEAKHOUSE

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

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

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

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.

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

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

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.

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

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

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

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.

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

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.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

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.

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

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.

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

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

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

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

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

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.

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

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