DESI TADKA

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

The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.

Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.

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