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

Code 3.2(D)

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

Code 2.1(A)

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)

3.2(L) - Linens and napkins - Use Limitation

Code 3.2(L)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Code 3701-21-25 (K)

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)