BLUE NILE ETHIOPIAN RESTAURANT

The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.

Every food premise shall be provided with employee hand washing stations. The hand washing stations must be used only for the hand washing of employees.

The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.