BREWRIVER CREOLE KITCHEN

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

Code 5.1(S)(2)

4.5(B)(1)(a)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(1)(a)(b)

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Code 3.4(H)(1)

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

Code 3.4(G)(4)

4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(4)(e)

4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities

Code 4.2(A)

4.4(B) - Cutting surfaces.

Code 4.4(B)

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)