UNITED DAIRY FARMERS #180

6.4(M) - Storing maintenance tools

Code 6.4(M)

4.5(F) - Precleaning methods

Code 4.5(F)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)

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

Code 7.0(B)

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)

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

Code 6.4(B)(1)

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)