DOUBLE DOUBLE PIZZA AND CHICKEN

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

Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.

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

The kitchen floors, walls, and ceilings need to be cleaned and repaired, particularly in areas around, under, and behind equipment, counters, and baseboards.

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

The restaurant needs to organize and clean its food preparation and storage areas, and remove items that aren't used for daily operations.

The restaurant must keep cleaning cloths and towels clean and in good condition, using them only for cleaning purposes. Sanitizing solution for wiping cloths must be changed at least every 2 hours, or more frequently as needed, to keep it clean and sanitary.