MONTESSORI ACADEMY LEARNING CENTRE OF CAMBRIDGE

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

The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.

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.