FIREHOUSE SUBS 0005

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.

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

Garbage overflowing or uncovered, or the premises not maintained.

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

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

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

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

Garbage overflowing or uncovered, or the premises not maintained.

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

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

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.

Restrooms not clean, stocked, or maintained as required.

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

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

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.

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.

Restrooms not clean, stocked, or maintained as required.

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

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