Staff member missing required food safety training

Staff member missing required food safety training

Prepared food missing required date or ingredient labels

Prepared food missing required date or ingredient labels

Food not cooked to required internal temperature

Food not cooked to required internal temperature

Hot food below 140°F or cold food above 41°F

Hot food below 140°F or cold food above 41°F

Raw meat stored with ready-to-eat foods

Raw meat stored with ready-to-eat foods