LEMON GRASS

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

Code 3.2(K)

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

Code 4.8(E)(1)

4.1(LL) - Food equipment - certification and classification

Code 4.1(LL)

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

Code 3.2(Q)

6.4(A) - Repairing

Code 6.4(A)

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

Code 3.4(G)(4)

5.1(I) - Service Sink- Number

Code 5.1(I)

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

Code 3.2(D)

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

Code 3.2(Q)

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

Code 5.1(S)(2)

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Code 6.4(N)(1)

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

Code 5.1(O)(2)

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)

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)

The floors, walls, or ceilings were dirty, damaged, or not properly maintained.

Code 6.1(A)