RED DOOR

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

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.

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

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

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

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

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

Other conditions related to sanitary and safe operation.

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.

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.

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.

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

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

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.

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.

Other conditions related to sanitary and safe operation.

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

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

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

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

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

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

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.

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

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

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.

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

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

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

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

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

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

Single-use items (cups, straws, to-go containers) stored or handled improperly.

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

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

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

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

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.

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

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

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

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

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

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

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

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