SAFARI GRILL

Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.

The restaurant must have equipment available for washing dishes either by hand or by machine.

The restaurant maintains adequate lighting throughout the facility during all operating hours.

The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.

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