PENNY FLOWER

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

Code 5.1(S)(2)

5.4(N)(2) - Covering Receptacles

Code 5.4(N)(2)

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

Code 3.4(H)(1)

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

Code 4.4(A)(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)

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Code 6.2(C)

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(1)

3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Code 3.2(C)(1)(b)

4.4(B) - Cutting surfaces.

Code 4.4(B)

4.8(I)(1) - Preset Tableware

Code 4.8(I)(1)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)

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

Code 3.2(K)

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

Code 4.5(A)(1)