Order Of Eagles

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

Code 5-205.15

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

Code 5-205.11

Raw and ready-to-eat foods weren't properly separated, which can cause cross-contamination.

Code 3-302.11

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

Code 4-501.114

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, utensils, and single-use items like cups or plates aren't being stored correctly to keep them clean and safe.

Code 4-903.11