NEW HONG KONG RESTAURANT

Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.

Cutting boards, slicers, prep tables, and utensils that aren't clean become vehicles for spreading bacteria and viruses between food items. A dirty slicer used for deli meat is a classic Listeria transmission pathway.

The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.

Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.

Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.

Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.

Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.

Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.

Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.

Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.

Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.

If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.

Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.

Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.

Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.

Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.

Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.

Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.

If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.

Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.

Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.

Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.

Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.

Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.

Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.

Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.

If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.

Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.