Country Cupboard

A restaurant worker was eating, drinking, or smoking in the food preparation area.

Code 2-401.11

Cleaning Procedure

Code 2-301.12

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

Code 2-301.14

The dishwasher or sink sanitizing solution wasn't at the right strength or temperature to properly kill germs on dishes.

Code 4-501.114

Food-prep surfaces and tools aren't being cleaned and sanitized as often as required.

Code 4-602.11

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code 2-102.12

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

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