DELIGHTMORE

4.8(A)(1) - Equipment and Utensils - Air-Drying

Code 4.8(A)(1)

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

Code 4.4(A)(2)

6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge

Code 6.4(D)(1)

6.0(A)(1)(a) - Indoor areas - surface characteristics

Code 6.0(A)(1)(a)

4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(5)

Handwashing soap was not available at a hand sink.

Code 6.2(B)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)

6.1(N) - Exterior Walls and Roofs - Protective Barrier

Code 6.1(N)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

6.4(J)(2) - Using Dressing Rooms and Lockers

Code 6.4(J)(2)

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(2)(a)(b)

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

Code 3.2(D)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)