P.A.T. Supermarket - Butcher and Seafood Packaging

The restaurant must provide customers and staff with access to clean hot and cold running water at adequate pressure.

The restaurant must have either a mechanical dishwasher or a two or three-compartment sink system of adequate size with proper drainage racks for washing and sanitizing utensils.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.