AMUSE KITCHEN

Food contact surfaces and utensils must be in good condition without cracks, crevices, or open seams, and made from corrosion-resistant, non-toxic materials.

Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.

Shared utensils and serving tools must be washed and sanitized between each use to prevent contamination.

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

The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.

The restaurant needs to install easy-to-read thermometers on refrigeration and hot-holding equipment to monitor food temperatures.

Food storage racks and shelves must be designed to prevent contamination and be easy to clean.

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