LITTLE TEAK AT WASHINGTON PARK

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

Code 4.5(A)(1)

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Code 4.6(C)(3)

7.1(C)(1) - X. Chemical - Conditions of Use

Code 7.1(C)(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)

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

Code 4.4(P)

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)