THE FIX COFFEEHOUSE & BAR

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)

4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment

Code 4.5(A)(2)(3)

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(1)

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)

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

Code 4.5(A)(1)

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)