LE BAR A BOEUF

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Code 5.1(O)(1)

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)

6.1(M) - Outer Openings - Protected

Code 6.1(M)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

Employees are not following proper rules for reporting or managing illnesses that could spread through food.

Code 2.1(A)

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

Code 5.1(S)(2)

4.0(I) - Nonfood-Contact Surfaces - Materials

Code 4.0(I)

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

Code 3.2(C)(1)(H)

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Code 3.4(H)(1)