AZAD TEK

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.

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

Kitchen not fully separated from living or sleeping quarters, or unauthorized people in the kitchen.

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.

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.

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

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

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

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

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

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

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