AFRICAN BBQ HOUSE

Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher. Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower. Keep potentially hazardous foods at an internal temperature of 60°C or higher.

All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.

The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat. Maintain the ventilation system in a manner that it eliminates excessive heat.

Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature. Sanitize utensils in a clean chlorine solution of not less than 100 parts per million of available chlorine at a temperature not lower than 24°C for at least 45 seconds.

The levels of illumination required are maintained in the food premise during all hours of operation.