HRC - COUNCIL OAK

The restaurant's menu did not clearly warn customers about the risks of eating raw or undercooked food, such as rare meat or runny eggs.

Code 3.5(E)

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)

4.8(I)(1) - Preset Tableware

Code 4.8(I)(1)

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

Code 4.4(A)(2)

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

Code 4.5(A)(1)

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)

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

Code 6.1(A)