HARRISON PAVILION

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

Code 3.4(F)(1)(a)

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Code 4.6(C)(3)

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

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

Code 3.2(M)(2)(a)

4.8(A)(2) - Equipment and Utensils - Air-Drying

Code 4.8(A)(2)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)