ALCOVE

The restaurant's plumbing was damaged or not being properly maintained.

Code 5.1(S)(2)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment

Code 4.5(A)(2)(3)

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Code 4.6(C)(3)