BURRITO GUYZ

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

Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.

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

The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.

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