YAKITORI

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

Code 4.5(A)(1)

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

Code 3.2(M)(2)(a)

6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge

Code 6.4(D)(1)

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(1)

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

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

Code 3.2(D)

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

Code 3.4(G)(1)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

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

Code 6.2(C)

4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(4)(e)

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Code 5.1(O)(1)

4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(3)

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

Code 5.1(O)(2)

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)

Handwashing soap was not available at a hand sink.

Code 6.2(B)