Salam Meat

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 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.