RIVERSTONE RETIREMENT (RIVERPATH) LP

Foods that can spoil quickly were not kept at safe temperatures—they need to be kept at 4°C (40°F) or colder, or 60°C (140°F) or hotter. The restaurant must maintain proper temperatures for these foods at all times.

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

The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.

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