Harpoon Hannas

Disposable plates, cups, or utensils are being reused instead of thrown away after one use.

Code 4-502.13

The floors, walls, or ceilings are built or finished in a way that makes them difficult to properly clean.

Code 6-201.11

The restaurant wasn't cleaning certain areas as often as required to keep them sanitary.

Code 6-501.12

There are no proper designated areas for employees to change clothes or store their belongings.

Code 6-305.11

Kitchen tools like spoons, tongs, or scoops weren't stored properly when not in use, risking contamination.

Code 3-304.12

Surfaces and utensils that come into contact with food are not being properly cleaned and sanitized.

Code 4-601.11

Raw meats or other potentially harmful foods were stored too close to or above ready-to-eat foods, risking contamination.

Code 7-201.11