ANGEL'S DINER

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.

Foods that can spoil quickly must not be left at room temperature for more than 2 hours during preparation or serving.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

The floors, walls, and ceilings need to be cleaned, repaired, and properly maintained to meet health standards.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

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.