Hot and cold foods held outside required temperature ranges allow harmful microorganisms to multiply. Inspectors frequently check refrigerators, walk-ins, steam tables, holding cabinets, and prepared foods.

Cross-contamination occurs when bacteria, allergens, or contaminants move from raw foods, dirty equipment, utensils, gloves, or surfaces to ready-to-eat food.

Missing or inadequate handwashing is a major food-safety violation. Inspectors verify that hand sinks remain accessible and contain soap, warm water, and disposable towels.

Cutting boards, prep tables, slicers, mixers, utensils, knives, and beverage equipment must remain clean and sanitized throughout service.

Food stored on floors, beneath leaking pipes, in uncovered containers, or below raw meat creates avoidable contamination and spoilage risks.

Undercooked poultry, seafood, ground meat, eggs, and reheated foods may retain dangerous pathogens when required internal temperatures are not reached.

Large containers of cooked food cool too slowly and may remain within unsafe temperature ranges for extended periods.

Previously cooked food must be reheated rapidly to the required internal temperature before entering hot-holding equipment.

Grease buildup inside hood canopies, filters, ducts, access panels, and exhaust fans creates sanitation, ventilation, and fire-safety concerns.

Grease commonly accumulates on walls, floors, ceilings, fryers, equipment sides, utility lines, and surfaces behind cooking appliances.

Rodents, cockroaches, flies, stored-product insects, droppings, nesting materials, and damaged packaging indicate sanitation and exclusion failures.

Cleaning chemicals, pesticides, and sanitizers must remain labeled and separated from food, utensils, packaging, and preparation surfaces.

Ice is considered food. Mold, slime, biofilm, mineral buildup, and dirty scoops can contaminate beverages and stored ice.

Food residue, mold, standing water, damaged gaskets, dirty shelving, and blocked airflow reduce sanitation and refrigeration performance.

Prepared and opened foods must be labeled with accurate preparation, opening, use-by, or discard dates.

Dirty uniforms, unrestrained hair, eating in preparation areas, jewelry, illness, and improper glove use can create food-safety violations.

Floor drains collect grease, food particles, wastewater, and organic material, creating odors and pest-attraction points.

Inspectors evaluate the entire kitchen environment. Grease film, dust, cobwebs, damaged finishes, and food residue indicate inadequate facility maintenance.

Rusted shelving, cracked cutting boards, broken seals, chipped containers, and damaged work surfaces cannot be properly cleaned or sanitized.

Cleaning removes soil and debris. Sanitizing reduces harmful microorganisms. Incorrect concentrations, contact times, or procedures make sanitizing ineffective.

Overflowing containers, open dumpster lids, grease residue, damaged enclosures, and dirty waste pads attract pests and create strong odors.

Dirty exhaust components reduce airflow and allow heat, smoke, moisture, odors, and airborne grease to accumulate throughout the kitchen.

Documentation demonstrates that restaurant management follows consistent temperature, cleaning, pest-control, training, and maintenance procedures.

Repeat violations show that management did not implement effective corrective actions after the previous inspection.

Deferred maintenance allows refrigeration, plumbing, drainage, ventilation, equipment, flooring, and sanitation problems to develop into inspection failures.