SAFFRON INDIAN AND HAKKA CUISINE

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

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

The hand washing station in the food preparation area needs to have soap and paper towels available, and must provide both hot and cold running water.

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

Food preparation equipment and storage areas must be arranged and maintained so they can be kept clean and sanitary.