INDIAN FROOTLAND SUPERMARKET

The restaurant must maintain proper water temperature and sanitizer levels in their dishwashing machine and provide a clearly visible thermometer to monitor these temperatures.

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

The restaurant's handwashing stations need to have both hot and cold running water available, liquid soap in a dispenser, and either single-use paper towels or an air dryer.

The restaurant needs to install a soap dispenser at the hand washing sink in the food preparation area.

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