Bomb Foodhall (The)

The refrigerator did not have an easy-to-read thermometer to monitor temperature.

The restaurant did not have a thermometer in equipment used to keep food hot, making it difficult to verify that food is being held at safe temperatures.

The restaurant did not follow proper procedures to prevent food from becoming contaminated or spoiled during handling and storage.

Equipment surfaces were not cleaned or sanitized properly to prevent food contamination.