AT 580 MARKET

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(2)

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Code 6.2(C)

The restaurant's plumbing was damaged or not being properly maintained.

Code 5.1(S)(2)

Food items weren't properly labeled with required information about what they contain.

Code 3.5(C)

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Code 3.4(H)(1)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)