IBOWL

Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.

Cleaning chemicals and other toxic substances must be stored separately from food and food preparation areas in clearly labeled containers.

Equipment and furniture in food storage areas must be arranged to keep the space clean and sanitary, and items not needed for daily operations should be removed.

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