FIVE STAR PIZZA

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Missing or expired food manager certification, or employee food-safety training not documented.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

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

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

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

Restrooms not clean, stocked, or maintained as required.

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

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

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.

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.

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

Water not safe, or hot (100°F) and cold water not available under pressure.

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

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.

Garbage overflowing or uncovered, or the premises not maintained.

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.

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.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Restrooms not clean, stocked, or maintained as required.

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

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

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

Garbage overflowing or uncovered, or the premises not maintained.

Emergency exits blocked or locked during operation (referred to the fire authority).

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.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

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.

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

Restrooms not clean, stocked, or maintained as required.

Garbage overflowing or uncovered, or the premises not maintained.

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

Emergency exits blocked or locked during operation (referred to the fire authority).

Gas appliance or boiler certificate issue.

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

Missing or inaccurate food and equipment thermometers.

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

Restrooms not clean, stocked, or maintained as required.

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

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

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Missing or inaccurate food and equipment thermometers.

Other conditions related to sanitary and safe operation.

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

Restrooms not clean, stocked, or maintained as required.

Emergency exits blocked or locked during operation (referred to the fire authority).

Gas appliance or boiler certificate issue.

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

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

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

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.

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

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

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

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

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

Restrooms not clean, stocked, or maintained as required.

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

Other conditions related to sanitary and safe operation.