Department of FoodieDepartment of Foodie
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Ventilation can't keep up with the grease, steam, or smoke.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No pest-control contract or extermination records on file.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
Dishes and utensils weren't being properly washed and sanitized.
The required wash-your-hands sign wasn't posted.
No pest-control contract or extermination records on file.
Kitchen equipment was improperly built, placed, or maintained.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
No food thermometer available to check cooking and holding temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Dishes and utensils weren't being properly washed and sanitized.
Previously cooked food wasn't reheated hot enough before serving.
Flies were present in the space.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food came from an unapproved or unknown source.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Single-use items were reused or left unprotected.
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
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.
Cold food was held above 41°F, warm enough for bacteria to grow.
Live roaches were found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
No pest-control contract or extermination records on file.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
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 one on shift holds the required food-safety certificate.
Food surfaces weren't washed and sanitized between uses.
Food surfaces are too worn or badly built to be properly cleaned.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shellfish arrived without the required source tags.
Food was left exposed to possible contamination during storage, prep, or serving.
Food came from an unapproved or unknown source.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Evidence of mice was found on site.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.
Dishes and utensils weren't being properly washed and sanitized.
Cold food was held above 41°F, warm enough for bacteria to grow.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
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