VINTAGE ON RACE

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)

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)

4.8(I)(1) - Preset Tableware

Code 4.8(I)(1)

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

Code 3701-21-25 (K)

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

Code 4.4(A)(2)

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

Code 3.4(G)(4)

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

Code 7.0(B)

3.4(C) - Thawing TCS

Code 3.4(C)

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)

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

Code 3.4(H)(1)

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)