NAPOLI PIZZA N PASTA

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

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

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

Failure to properly post the automatic gratuity notice.

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

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

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

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

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

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

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

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

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

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.

Fire suppression or extinguishing equipment issue (referred to the fire authority).

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.

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.