COFFEE FOR THE SOUL

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.

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

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

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.

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.

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

Garbage overflowing or uncovered, or the premises not maintained.

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