BADASS COFFEE

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.

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

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.

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

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

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

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

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

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

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

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

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

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

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

Water not safe, or hot (100°F) and cold water not available under pressure.

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

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

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

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

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

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

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

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