JUNIOR'S SPORTS BAR

Food must be properly protected from contamination or adulteration during storage, preparation, and service.

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

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

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