The article highlights 30 or more food safety violations that led to food safety inspections at restaurants across the country last week. These violations include raw meat contaminating ready-to-eat food or employees skipping the basic hygiene step of washing their hands. Food in a hermetically sealed container received from an unapproved source, raw fish offered raw or undercooked, and shell eggs stored at an ambient air temperature of 45 degrees Fahrenheit or less. The article also highlights a lack of chemical test kit provided when using sanitizer at three-compartment ware washing machine or wiping cloths. Food employees are informed of their responsibility to report health and activities related to foodborne illnesses. The author also highlights instances of employee hair restraint and failure to answer basic Food Code questions regarding safe operation of establishment.