THE BUTCHER AND BARREL

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

4.4(B) - Cutting surfaces.

Code 4.4(B)

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

Code 3.2(K)

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

Code 3.2(D)

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

Code 7.0(B)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

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

Code 6.4(F)

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(K)(2) - Reduced oxygen packaging without a variance

Code 3.4(K)(2)