ORIGINAL PITA HUT, THE

The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.

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

The restroom did not have an adequate supply of toilet paper.

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

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

Single-use items like cups and utensils must be stored and handled in a way that keeps them clean and prevents contamination.

The restaurant must provide a separate sink specifically for food handlers to wash their hands.

A certified food handler or supervisor must be present whenever the restaurant is open.