SHINWARI KARAHI

Dishes, utensils, and other items that contact food need to be cleaned and sanitized after each use and whenever they could have become contaminated.

Cleaning and maintenance chemicals must be stored in clearly labeled containers separate from food areas.

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant must keep cleaning cloths and towels in good condition and use them only for their intended purpose. Sanitizing solutions for wiping cloths must be changed at least every 2 hours or as needed to stay clean and sanitary, and cloths must be stored in sanitizing solution when not in use.