THILAKS

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.

Food handlers must wash their hands frequently to prevent contamination of food and food preparation areas, and must be free of infectious diseases.

The restaurant must have at least one staff member with food handler training present at all times while the business is open.

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