FLAVORS NIGERIAN RESTAURANT

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

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.

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

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

Missing or inaccurate food and equipment thermometers.

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

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

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

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

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

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.

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

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

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

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.