BAR LION SEAFOOD & POULTRY

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

3.5(A) - Standards of Identity

Code 3.5(A)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(1)(e)

3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification

Code 3.1(R)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

The floors, walls, or ceilings were dirty, damaged, or not properly maintained.

Code 6.1(A)