DROP IN TEA

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Code 4.8(E)(1)(3)

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

Code 2.4(A)(1)

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)

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

Code 3.2(M)(2)(a)

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Code 3701-21-25 (K)

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

Code 3.2(K)

2.3(D) - Hair restraints, effectiveness

Code 2.3(D)

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

Code 4.5(A)(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)

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

Code 6.4(F)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)