MILAN CAMBRIDGE

The restaurant's manual dishwashing process did not use the required sanitizer strength; chlorine sanitizer must reach at least 100 parts per million at 24°C or higher for at least 45 seconds.

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

The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.