OAK POINT FRESH MARKET CENTRAL DELI

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.

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

Dishes and kitchen equipment were not being properly air-dried after washing, which can lead to bacterial growth from trapped moisture.

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

Raw or contaminated food was stored or handled in a way that could spread harmful bacteria to other food.

Raw or contaminated food was stored or handled in a way that could spread harmful bacteria to other food.

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

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

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

The kitchen's ventilation system needs attention, meaning smoke, grease, and heat may not be properly removed from the cooking area.

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.