THE ALLEY CAFE

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

The refrigerators and warming equipment used to store foods that can spoil must have thermometers that are easy to read and show accurate temperatures.

The restaurant must have equipment available for washing dishes either by hand or by machine.

The restaurant's ventilation system must be properly maintained to remove cooking odors, fumes, vapors, and smoke from the kitchen.