Tikkaxpress

The person in charge of the establishment is not properly fulfilling their responsibility to ensure employees follow food safety rules, including staying home when sick.

Code 2.4(C)(16)

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

Code 4.4(A)(2)

3.2(Y) - Miscellaneous Sources of Contamination

Code 3.2(Y)

6.4(M) - Storing maintenance tools

Code 6.4(M)

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

Code 3.4(G)(1)

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Code 6.2(C)

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)

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

Code 7.0(B)

2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility

Code 2.4(A)(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)

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

Code 3.2(D)

6.4(A) - Repairing

Code 6.4(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)