CURNAYN'S CAFE

The restaurant lacked working or accurate food thermometers to check that food is cooked or stored at safe temperatures.

Code 4.2(G)(1)

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)

6.1(L) - Toilet rooms - enclosed

Code 6.1(L)

5.1(A)(1) - Materials- Approved

Code 5.1(A)(1)

2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash

Code 2.2(D)

Employees are not following proper rules for reporting or managing illnesses that could spread through food.

Code 2.1(A)

2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility

Code 2.4(A)(1)

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation

Code 5.1(C)(1)

4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria

Code 4.4(N)(1-5)

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

Code 6.4(N)(1)

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

Code 3.2(Q)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

4.1(C)(1-4) - Food Contact Surfaces Cleanability

Code 4.1(C)(1-4)

3701-21-02(I) - Display of License

Code 3701-21-02(I)

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(1)

5.3(I) - Other liquid waste and rainwater

Code 5.3(I)

5.0(I) - Pressure

Code 5.0(I)

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

Code 3.2(K)

3.2(G)(1)(2) - Washing fruits and vegetables

Code 3.2(G)(1)(2)

20.0(B) - Existing Facilities and Equipment-Requirements for Replacement

Code 20.0(B)

5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet

Code 5.1(D)

6.1(Q) - Outdoor walking and driving surfaces - graded to drain

Code 6.1(Q)

2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge

Code 2.4(B)(1)

6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed

Code 6.1(C)(1)

6.1(E) - Facilities: Floor covering - mats and duckboards

Code 6.1(E)

6.4(H) - Cleaning of Plumbing Fixtures

Code 6.4(H)

4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency

Code 4.5(C)

6.1(F)(2) - Wall and ceiling - coverings and coatings

Code 6.1(F)(2)

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

Code 4.5(A)(1)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)

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

Code 6.1(A)