EKAA COCKTAILS & CUISINE INC.

The restaurant must have proper equipment available for washing and sanitizing dishes and utensils, either by hand or with a dishwasher.

The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

The restroom needs to be kept clean and in good repair, with either single-use paper towels or an air dryer available for drying hands.

The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.

The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.

The restaurant must ensure that hand washing stations in food preparation areas have hot and cold running water, soap in a dispenser, and paper towels available.

Food contact surfaces, equipment, and utensils must be clean, sanitized, and free from damage like cracks or gaps that could harbor bacteria.

Equipment and furniture in food storage areas must be arranged to keep the space clean and sanitary, and items not needed for daily operations should be removed.

The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.

The restaurant must keep cleaning cloths and towels in good condition and use them only for their intended purpose. Sanitizing solutions for wiping cloths must be changed at least every 2 hours or as needed to stay clean and sanitary, and cloths must be stored in sanitizing solution when not in use.