CRAZY PHO YOU

Utensils that are used for multiple purposes must be cleaned and sanitized after each use, and all other utensils must be cleaned and sanitized regularly to keep them sanitary.

The restaurant must ensure all food is protected from contamination and spoilage.

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

The restaurant must ensure adequate lighting is maintained throughout the facility during all operating hours according to Ontario building standards.

The restaurant's floors, walls, and ceilings must be clean and well-maintained, with floors that are smooth and non-absorbent. Food preparation areas must be kept free of unnecessary items and equipment that aren't regularly used.

The restaurant must collect and remove garbage and liquid waste frequently enough to keep the premises clean and sanitary.

The restaurant's mechanical dishwasher must maintain water temperatures between 60°C and 71°C and use a sanitizing rinse with at least 100 parts per million of chlorine solution.