AL-OUMARA MEAT SHOP

Foods that can spoil quickly were not kept at safe temperatures—they need to be kept at 4°C (40°F) or colder, or 60°C (140°F) or hotter. The restaurant must maintain proper temperatures for these foods at all times.

The restaurant must have at least one staff member with food handler training present at all times while the business is open.

Food contact utensils must be sanitized using either an approved chemical solution (such as chlorine at 100 parts per million or higher) at 24°C or hotter for at least 45 seconds, or by using hot water for the required time and temperature.

Food preparation equipment, utensils, and shared items must be in good working condition and properly maintained.