Greenman Lewes

Cutting boards are worn, deeply scratched, or stained, making them difficult to properly clean and sanitize.

Code 4-501.12

The restaurant's restrooms weren't fully enclosed, which is required to keep contamination away from food areas.

Code 6-202.14

Some equipment in the restaurant is broken, worn out, or not measuring temperatures accurately.

Code 4-502.11

Something in the restaurant's plumbing, equipment, or facility was broken or not properly maintained.

Code 5-205.15

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

Code 2-102.12

Ovens, stoves, or other cooking equipment aren't being properly cleaned or maintained.

Code 4-602.12

Some areas of the restaurant don't have enough lighting.

Code 6-303.11

The restaurant wasn't cleaning certain areas as often as required to keep them sanitary.

Code 6-501.12