JERSEY MIKES

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

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.

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

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.

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

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

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