SOTTO

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

6.2(I)(3) - Lighting - intensity

Code 6.2(I)(3)

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

Code 3.2(Q)

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

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

Code 3701-21-25 (K)

4.8(I)(1) - Preset Tableware

Code 4.8(I)(1)

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

Code 3.2(K)

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

Code 3.4(H)(1)

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation

Code 5.1(C)(1)

Spray bottles or other containers holding cleaning chemicals weren't labeled to show what's inside.

Code 7.0(B)

3.4(K)(5) - Reduced oxygen packaging without a variance

Code 3.4(K)(5)

5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation

Code 5.1(C)(1)

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

Code 3.4(G)(4)

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)

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

Code 3.2(C)(1)(H)

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

Code 6.1(A)

Mops weren't being stored properly to dry out after use, which can lead to mold and bacteria growth.

Code 6.4(F)