AR FOODMART

Utensils used to serve multiple customers must be cleaned and sanitized after each use, and all other utensils must be cleaned and sanitized regularly to stay sanitary.

The restaurant must purchase food from suppliers that are legally required to be inspected for safety.

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

Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.

The restaurant must prevent pests from entering the building and eliminate conditions where pests could live or breed.