Biscuit Love

5.4(F)(1) - Outdoor Receptacles

Code 5.4(F)(1)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)

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

Code 3.4(H)(1)

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)

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

Code 3.2(D)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

The restaurant wasn't meeting required standards to reduce the risk of customers choking on food.

Code 3701-21-22