Harrington Senior Citizen Ctr

The restaurant lacks the proper test strips or tools to check if their sanitizing solution is strong enough to kill germs.

Code 4-302.14

Equipment or utensils were not being properly sanitized after cleaning and before being used again.

Code 4-702.11

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

Equipment wasn't being rinsed properly during the washing process.

Code 4-603.16

Surfaces that don't directly touch food, such as equipment exteriors, handles, or shelving, are dirty and need to be cleaned.

Code 4-101.19