FRESH KITCHEN

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

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

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.

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

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

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

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

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

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

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

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

Other conditions related to sanitary and safe operation.

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

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

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

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

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

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

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

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

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

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

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.

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.

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

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

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

Garbage overflowing or uncovered, or the premises not maintained.

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

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.

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

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

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.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.