CHUCK'S ROADHOUSE

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

The restaurant must maintain proper water temperature and sanitizer levels in their dishwashing machine and provide a clearly visible thermometer to monitor these temperatures.

Cleaning chemicals and other toxic substances must be stored safely and handled properly to prevent food contamination.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

The restaurant's cooking equipment, utensils, and food contact surfaces must be in good condition and properly cleaned and sanitized.

The restaurant must prevent pests from entering the building and living there. This includes blocking entry points and eliminating conditions where pests could breed.