La Tolteca-Greenville

The handwashing sink was being used for something other than handwashing, or was blocked and not accessible to employees.

Code 5-205.11

Mops weren't hung up to dry and were left sitting in dirty water, allowing bacteria to grow.

Code 6-501.16

Surfaces and utensils that come into contact with food are not being properly cleaned and sanitized.

Code 4-601.11

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

Code 3-501.16

Equipment surfaces that touch food packaging or the outside of containers (like shelf edges or equipment handles) were dirty or damaged.

Code 4-602.13