Gateway On The Go

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 or use thermometers that are accurate and easy to read to check food temperatures.

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

The restaurant did not maintain adequate cleanliness and organization standards during the inspection.

The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.