JOHN P PARKER SCHOOL

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

Code 3.4(G)(2)

3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding

Code 3.3(I)(1)

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

Code 3.2(Q)

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

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

Code 5.1(O)(2)

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

Code 3.4(F)(1)(a)