LAHLOUH

Cleaning chemicals or other toxic substances weren't properly labeled, stored separately from food, or used correctly.

Code F029

Staff are not maintaining adequate personal hygiene or are not wearing proper hair coverings like nets or hats while handling food.

Code F025

45. Floors, walls and ceiling: built, maintained and clean

Code F045

43. Toilet facilities: properly constructed, supplied, cleaned

Code F043

21. Hot and cold water available

Code F021

The restaurant has completed a transfer of ownership and the new owner has been officially approved.

Code EA08

32. Food properly labeled & honestly presented

Code F032

40. Wiping cloths; properly used and stored

Code F040

The restaurant must have proper airflow and lighting in all work areas.

Code F038

10. Proper cooking time and temperature

Code F010

The menu did not meet required guidelines (likely missing allergen or calorie information).

Code EA06

08. Time as a public health control; procedures & records

Code F008

27. Food separated and protected

Code F027

The restaurant is not following the special food safety procedures or plans it agreed to follow as a condition of operating.

Code F018

19. Consumer advisory provided

Code F019

26. Approved thawing methods in use

Code F026

C7 Polystyrene

Code CA07

11. Proper reheating procedures for hot holding

Code F011

The restaurant is in the process of transferring ownership, and the new owner's application is still being reviewed.

Code EA09

30. Food storage; food storage containers identified

Code F030

49. Plan review

Code F049

All kitchen equipment and utensils must be approved for food use, properly installed, clean, in good working order, and sufficient for the restaurant's needs.

Code F035

02. Communicable disease; reporting, restrictions & exclusions

Code F002

E4 Re-Open

Code EA04

E1 Placard Posted

Code EA01

Employees weren't washing their hands properly or were using gloves incorrectly.

Code F005

If the restaurant serves shellfish, they must keep and display the required tracking tags that show where the shellfish came from.

Code F016

15. Food obtained from approved source

Code F015

37. Vending Machine

Code F037

14. Food contact surfaces: clean and sanitized

Code F014

The restaurant was found to have violations related to cleanliness and sanitation that were observed and documented by the inspector.

Code CA02

The restaurant has been ordered to stop operating, either entirely or for a specific activity.

Code CA04

C3 Samples

Code CA03

E7 Change of Ownership - Denied

Code EA07

No qualified manager was present or actively overseeing food safety practices.

Code F024

E5 Transfat

Code EA05

E3 Hearing

Code EA03

C10 Dishwasher - Yes

Code CA10

C5 Impoundment

Code CA05

Food that a customer sends back cannot be served to another customer.

Code F012

The restaurant's dishwasher is not working or not present.

Code CA11

47. Signs posted; last inspection report available

Code F047

No one is allowed to use any part of the restaurant as a place to sleep.

Code F046

The inspector took photos to document a violation as evidence.

Code EA02

The restaurant's operating permit wasn't visible or available on the premises.

Code F048

This appears to be an internal impound release code and cannot be translated without more context.

Code CA06

The restaurant is required to avoid serving certain high-risk foods (like unpasteurized items) to vulnerable groups such as school children or hospital patients.

Code F020

Cooked food must be cooled down quickly and safely to prevent bacterial growth.

Code F009

The restaurant either lacks food thermometers or the ones they have are giving inaccurate temperature readings.

Code F039

This inspection finding has been referred to another agency or department for further action.

Code CA01

The person in charge could not demonstrate they understand basic food safety rules.

Code F01a

Employees must not handle food if they are showing symptoms like discharge from their eyes, nose, or mouth.

Code F003

The restaurant must serve food that is safe to eat and not spoiled or contaminated.

Code F013

The restaurant must properly maintain and use their dish-washing equipment, including testing it regularly to ensure it sanitizes correctly.

Code F034

The restaurant's pipes, faucets, and drains must be properly installed and working to prevent contamination.

Code F041

Evidence of insects, rodents, birds, or other animals was found in the restaurant.

Code F023

The restaurant is not keeping hot foods hot enough or cold foods cold enough to prevent bacterial growth.

Code F007

The restaurant's self-service area (like a salad bar or buffet) is not being properly managed to keep food safe for customers to serve themselves.

Code F031

The restaurant is using single-use plastics that are banned under local regulations.

Code CA09