UNITED DAIRY FARMERS #46

2.2(H) - Outer Clothing

Code 2.2(H)

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

Code 4.4(A)(2)

3.2(U) - Food Display - Preventing Contamination from the Customers

Code 3.2(U)

901:3-4-16(C) - Person in Charge Certification in Food Protection RFE

Code 901:3-4-16(C)

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)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)

7.1(A) - X. Chemical - Storage: Separation

Code 7.1(A)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(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)