Kitchen 1883

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

Code 4.4(A)(2)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

Food items weren't properly labeled with required information about what they contain.

Code 3.5(C)

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Code 4.5(D)

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

Code 4.5(A)(1)

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

Code 6.4(F)