METRO RESTAURANT

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 kitchen floors, walls, and ceilings need to be cleaned and repaired, particularly in areas around, under, and behind equipment, counters, and baseboards.

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.