BAR 29

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

Code 5.1(S)(2)

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(1)

5.4(N)(2) - Covering Receptacles

Code 5.4(N)(2)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

Mops weren't being stored properly to dry out after use, which can lead to mold and bacteria growth.

Code 6.4(F)