W & S RIBS & MORE

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

Code 3.4(G)(1)

4.4(D) - Warewashing equipment: Cleaning Frequency

Code 4.4(D)

3.2(M)(2)(a) - Wiping cloths - use limitation

Code 3.2(M)(2)(a)

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

Code 6.4(B)(1)

4.1(C)(1-4) - Food Contact Surfaces Cleanability

Code 4.1(C)(1-4)

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)

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Code 6.4(N)(1)

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

Code 3.2(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)