FOLAK AFRICAN FOODS

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 all food products come from inspected facilities and keep records of food purchases for one year.

The restaurant must provide a separate hand washing sink in the food preparation area for employees to use.

Equipment, utensils, and surfaces that touch food must be properly maintained, cleaned, and sanitized, and must be made of food-safe materials suitable for their intended use.

A certified food handler or supervisor must be present whenever the restaurant is open.

The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.

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

The restaurant must keep cleaning cloths and towels clean and in good condition, and must provide a sanitizing solution for cleaning utensils and food contact surfaces.