MEDITERRANEAN IMPORTS

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

Code 3.4(H)(1)

6.2(L) - Facilities

Code 6.2(L)

6.4(A) - Repairing

Code 6.4(A)

6.1(M) - Outer Openings - Protected

Code 6.1(M)

3.5(A) - Standards of Identity

Code 3.5(A)

5.1(J) - Backflow Prevention Device- When Needed

Code 5.1(J)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)

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

Code 3.4(G)(1)

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

Code 6.4(N)(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)

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

Code 2.1(A)