Lang Thang Coffee Co.

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

Code 5.1(S)(2)

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

Code 4.4(A)(2)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

6.2(I)(1) - Lighting - intensity

Code 6.2(I)(1)

4.2(J) - Sanitizing solutions - Testing Devices

Code 4.2(J)

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

Code 4.5(B)(1)(e)

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(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Code 3.4(I)(1)

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

Code 3.4(G)(4)

4.4(B) - Cutting surfaces.

Code 4.4(B)

3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Code 3.4(I)(2)

Spray bottles or other containers holding cleaning chemicals weren't labeled to show what's inside.

Code 7.0(B)

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Code 4.8(E)(1)(3)

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)

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)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)

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)