The Hil Restaurant @ Serenbe

Surfaces that don't directly touch food (like shelving or equipment exteriors) were dirty.

The kitchen has poor ventilation or inadequate lighting, or staff are using areas of the restaurant for purposes they weren't intended for.

Spoons, tongs, or other tools being actively used were left in unsafe spots instead of being properly stored between uses.

The dishwasher or sink used to clean dishes isn't working properly or staff aren't using/testing it correctly to ensure dishes are actually getting sanitized.

Cleaning cloths used to wipe down surfaces were not being used correctly or stored properly between uses.