KOGI GRILL

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.

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.

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

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

Other conditions related to sanitary and safe operation.

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

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

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).

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.

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

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

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

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

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.

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

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

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.

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

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

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

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

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