Department of FoodieDepartment of Foodie
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
I added some photos of the period I worked to better reflect the scale of the place and the working environment. A professional and organized production area
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
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