TWIN ELM RUGBY PARK

The restaurant must properly sanitize utensils by using either an approved chemical solution or hot water at the correct temperature for the required amount of time.

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

The restaurant's mechanical dishwasher must maintain proper water temperature (60-71°C for wash water and at least 82°C for sanitizing rinse applied for 10 seconds minimum) to ensure dishes are properly cleaned and sanitized.