STOP N GO

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

4.4(D) - Warewashing equipment: Cleaning Frequency

Code 4.4(D)

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

Code 3.2(C)(1)(H)

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(2)

7.1(A) - X. Chemical - Storage: Separation

Code 7.1(A)

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)

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)