CHICKBITES

Food must be properly covered and stored off the ground to prevent contamination.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

Cleaning chemicals and other toxic substances must be stored separately from food and food preparation areas to prevent contamination.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.

The restaurant must have a dedicated hand washing station that is easily accessible to food handlers and used only for washing hands.

Kitchen equipment, utensils, and surfaces that touch food must be well-constructed, properly maintained, clean, sanitized, and free from damage like cracks or gaps. Ventilation systems and exhaust hoods must also be kept clean and sanitary.

The restaurant must keep cleaning cloths and towels clean and in good condition, use them only for cleaning purposes, and change the sanitizing solution for wiping cloths at least every 2 hours or more often as needed. Wiping cloths must be stored in sanitizing solution when not in use.