SOUTHSIDE TAP AND GRILL

Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers and used in a way that prevents contamination.

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

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

The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.

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

Food preparation equipment, utensils, and multi-use items must be in good condition, properly maintained, and appropriate for their intended use.