BIRYANI BAR

Food must be stored on shelves or surfaces, not directly on the floor, to prevent contamination.

Food is stored at a safe cold temperature of 4°C (40°F) or below.

The restaurant must clean and sanitize items and surfaces that touch food after each use and whenever they could have become contaminated.

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 keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.