RELISH COOKING STUDIO

Raw foods must be stored separately and below cooked or ready-to-eat foods to prevent contamination, and all storage racks and shelves must be clean and properly designed.

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

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