MLACAK ARENA CAFETERIA

Food contact surfaces like utensils and equipment must be made of non-toxic, corrosion-resistant materials without cracks or gaps.

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

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.

The restaurant must have proper dishwashing equipment available, including a two-compartment sink made of corrosion-resistant material for cleaning and sanitizing utensils.