UNEXPECTED KITCHEN

5.4(N)(2) - Covering Receptacles

Code 5.4(N)(2)

The restaurant's menu did not clearly warn customers about the risks of eating raw or undercooked food, such as rare meat or runny eggs.

Code 3.5(E)

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

Code 3.4(G)(4)

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(C) - Thawing TCS

Code 3.4(C)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)