BLUE GIBBON

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

Code 5.1(S)(2)

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Code 6.4(N)(1)

Handwashing soap was not available at a hand sink.

Code 6.2(B)

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

Code 6.4(F)

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

Code 3.2(Q)

4.1(LL) - Food equipment - certification and classification

Code 4.1(LL)

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

Code 3.2(Q)

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)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)