Contigo

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.

The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.

The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.