THE DRUNKEN CLAM

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

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

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

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.

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

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

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

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

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.

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.

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.

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.

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

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

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

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

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.

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

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

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.

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

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

Garbage overflowing or uncovered, or the premises not maintained.

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

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

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.

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.

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.

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

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.

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

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.

Garbage overflowing or uncovered, or the premises not maintained.

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

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.

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.

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

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

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.

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

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

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

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

Garbage overflowing or uncovered, or the premises not maintained.