LALO

The restaurant's plumbing was damaged or not being properly maintained.

Code 5.1(S)(2)

4.2(J) - Sanitizing solutions - Testing Devices

Code 4.2(J)

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

Code 5.1(O)(2)

4.1(LL) - Food equipment - certification and classification

Code 4.1(LL)

Handwashing soap was not available at a hand sink.

Code 6.2(B)

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(1)

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

Code 3.3(I)(1)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

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

Code 4.5(A)(1)

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

Code 4.4(P)

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

Code 3.2(Q)

4.2(G)(2) - Food temperature measuring devices for thin foods.

Code 4.2(G)(2)

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

Code 4.4(A)(2)

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(1)

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

Code 3.2(K)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)

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

Code 3.4(F)(1)(a)