BABA INDIA RESTAURANT

3.4(J) - Conducting Special Process without a Required Variance

Code 3.4(J)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

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

Code 4.4(P)

3.2(M)(2)(a) - Wiping cloths - use limitation

Code 3.2(M)(2)(a)

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

4.2(B)(2) - Manual Warewashing - Sink Compartment Requirements

Code 4.2(B)(2)

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

Code 6.4(B)(1)

The floors, walls, or ceilings were dirty, damaged, or not properly maintained.

Code 6.1(A)

The restaurant wasn't meeting required standards to reduce the risk of customers choking on food.

Code 3701-21-22