Esh Meats & Cheese

There are no signs reminding employees to wash their hands, which is required by law.

Code 6-301.14

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Code 4-501.114

Food Storage-Preventing Contamination from the Premises

Code 3-305.11

Some kitchen equipment was broken, worn out, or not adjusted correctly to work as it should.

Code 4-501.11

Cutting boards are worn, deeply scratched, or stained, making them difficult to properly clean and sanitize.

Code 4-501.12

Surfaces that don't directly touch food, such as equipment exteriors, handles, or shelving, are dirty and need to be cleaned.

Code 4-101.19