DEMPSEY'S POBOYS Restaurant

MAINTENANCE EQUIPMENT

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

TOXIC LABELING

FLOORS

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

WARE WASHING, AIR DRYING

TOXIC STORAGE

Employees were not wearing hair nets or hats to keep hair out of food.

Reusable cloths and linens aren't being properly cleaned or handled.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

Prepared or opened food items were missing labels showing when they were made or when they expire.

FOOD – SAFE, UNADULTERATED, HONESTLY PRESENTED

NON-FOOD CONTACT SURFACES CLEAN

CROSS CONTAMINATION – FOOD TO FOOD

The walls and ceilings were dirty, damaged, or not up to health code standards.

TOXIC USE

PLUMBING/GREASE TRAP

Staff were not maintaining proper personal cleanliness or were engaging in unhygienic behaviors (such as improper handwashing or touching their face/hair).

Equipment and utensils that touch food were not being cleaned properly or often enough.

Light bulbs are either too dim or lack the required protective covers, which could allow broken glass to fall into food.

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.

NON-FOOD CONTACT CONSTRUCTION

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

PROHIBITED FOOD STORAGE AREAS

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

HAND WASH SUPPLIES – CLEAN, ACCESSIBLE

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.

The restaurant is not cooling cooked food quickly enough, which can allow dangerous bacteria to grow.