INDIAN SUPERMARKET, THE

Food must be stored on shelves or surfaces, not directly on the floor, to prevent contamination.

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

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

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

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.