HRC - MAIN KITCHEN & EMPLOYEE DINING

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

Code 4.5(A)(1)

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(2)

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)

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Code 3.2(C)(1)(H)

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

Code 3.2(Q)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)