SANTIAGOS BODEGA

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.

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

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.

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

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

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

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

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

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

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

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

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

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

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.

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

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

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.

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.

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.

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

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

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

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

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

Garbage overflowing or uncovered, or the premises not maintained.

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

Other conditions related to sanitary and safe operation.

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

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.

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

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

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

Garbage overflowing or uncovered, or the premises not maintained.

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

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

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

Other conditions related to sanitary and safe operation.

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

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

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.

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