CULTURES - JUGO JUICE

Food and ice must be stored and handled in clean, sanitary conditions to prevent contamination.

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 have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.

Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.