Arada Bar & Restaurant

- A heat-safe waterproof thermometer was not available on-site., *The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.

- A gap was observed below the back door, which leads directly into the kitchen. This opening may allow pests to enter the food preparation area, posing a contamination risk., , *Seal the gap beneath the back door using appropriate weather stripping or door sweep to prevent pest entry.

- Insufficient lighting observed in the bar area. *Ensure adequate illumination to maintain proper visibility and compliance with safety and sanitation standards.

- Observed unused old coffee machines in the facility., *Remove all unused items from the facility and clean the area thoroughly.