Brandywine Club

There is no soap available at a handwashing sink.

Code 6-301.11

The manager on duty wasn't properly overseeing food safety practices in the kitchen.

Code 2-103.11

The restaurant doesn't have a proper plan in place for safely cleaning up if a customer vomits or has a bathroom accident.

Code 2-501.11

A food worker or manager couldn't demonstrate basic knowledge of safe food handling practices.

Code 2-102.11

Prepared ready-to-eat foods that require refrigeration were kept too long and not thrown out when they should have been.

Code 3-501.18

The thermometers used to check food temperatures were broken, missing, or not working accurately.

Code 4-204.112

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

Kitchen tools like spoons, tongs, or scoops weren't stored properly when not in use, risking contamination.

Code 3-304.12