Redners Warehouse Markets

The restaurant didn't have a working way for employees to dry their hands after washing them (like paper towels or a hand dryer).

Code 6-301.12

The restaurant cannot prove where its shellfish (oysters, clams, mussels, etc.) came from or how fresh they are.

Code 3-203.12

Records, Creation, & Retention

Code 3-402.12

Food is being stored in a way or location where it could become contaminated by dirt, pests, or other hazards in the building.

Code 3-305.11

Rinsing Procedures

Code 4-603.16

Spray bottles or other containers holding chemicals aren't labeled to identify what's inside.

Code 7-102.11

The restaurant is using sponges in food preparation or dishwashing areas, which can harbor dangerous bacteria.

Code 4-101.16

Employees were not washing their hands at the required times, such as after handling raw meat or using the restroom.

Code 2-301.14