MC Fountain Square Inc

Employees are not following proper rules for reporting or managing illnesses that could spread through food.

Code 2.1(A)

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

Code 3701-21-22

Mops weren't being stored properly to dry out after use, which can lead to mold and bacteria growth.

Code 6.4(F)

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

Code 4.5(A)(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(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

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)

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

Code 7.0(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)

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)