SHRI DAKSHIN

Food contact surfaces, utensils, and equipment must be in good condition without cracks, gaps, or damage that could harbor bacteria.

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

The restaurant must keep cleaning cloths and towels clean and in good condition, using them only for cleaning purposes. Sanitizing solution for wiping cloths must be changed at least every 2 hours, or more frequently as needed, to keep it clean and sanitary.