SIMPLY SOUTH

Food items in storage were not properly covered, which could allow contamination.

Foods that can spoil quickly must not be left at room temperature for more than 2 hours during preparation or serving.

Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.

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's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.

Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.