THE GRILL AT LAKE JACKSON

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.

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.

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

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

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

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.

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.

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

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

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

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

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

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.

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

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

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

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

Other conditions related to sanitary and safe operation.

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

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

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

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.