AFGHAN FLAVOUR

Food items were not properly covered or stored in ways that prevent contamination, such as storing raw foods separately from ready-to-eat foods or keeping food off the floor.

The restaurant must keep all perishable foods stored at 4°C (40°F) or colder, and thaw frozen foods while maintaining this same cold temperature.

The restaurant's manual dishwashing process must include three steps (wash, rinse, and sanitize) with proper water temperatures of at least 43°C and a chlorine sanitizer concentration of at least 100 parts per million for at least 45 seconds.

Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.

The restaurant must display health inspection results in a visible location where customers can see them, as required by the health department.

The restaurant must have a separate hand washing sink for employees only, and it must be kept clear and easily accessible for staff to use.

The hand washing sink needs to have soap and paper towels available in dispensers, and must have hot and cold running water supplied under pressure.

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly maintained and made from food-safe materials.

Food preparation equipment and storage areas must be arranged and maintained so they can be kept clean and sanitary.

A certified food handler or supervisor must be present whenever the restaurant is open.