To Be Determined

Official wording

All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 114047, 114153 - Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor., 114266, 114257, 114257.1, 114259 - Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure., 114099 - Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils., 114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.