Stingray

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

Code 5-205.15

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

Personal care items (like medicine or toiletries) were not stored properly, risking contamination of food or food-contact surfaces.

Code 7-209.11

Containers holding food aren't labeled so staff can clearly tell what's inside them.

Code 3-302.12

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

Code 3-304.12

The floors, walls, or ceilings are built or finished in a way that makes them difficult to properly clean.

Code 6-201.11