KACHIGUDA JUNCTION

Food was not stored properly off the floor, which could allow contamination.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.

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

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.