Mobil

The restaurant must keep potentially hazardous foods like meat, dairy, and prepared dishes at 4°C (40°F) or colder to prevent bacterial growth.

The restaurant must ensure handwashing stations are properly maintained and have adequate supplies like soap and paper towels available.

The restaurant must ensure that food is properly protected from contamination and adulteration during storage, preparation, and serving.

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are properly built and well-maintained.

The restaurant is properly washing and sanitizing utensils by hand as required.

The restaurant's bathrooms and handwashing stations are clean, well-supplied, and in working order.

The restaurant has pest control measures in place to prevent infestations.

The restaurant did not keep proper records, receipts, or certificates as required by health regulations.

The restaurant owner notified health authorities of their intention to open a food business and provided their business name, contact information, and location.

A food handler or supervisor on duty has completed required food handler training.