JOLLOF FLAWLESS CUISINE

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

Processed meat products were handled and stored properly to prevent contamination.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.

The restaurant did not properly maintain clean and sanitary bathrooms and handwashing areas.

The kitchen floors, walls, and ceilings need to be cleaned and maintained, with particular attention to areas around, under, and behind equipment and counters.

The restaurant must keep hand washing stations stocked with soap and paper towels in working dispensers.