UNIVERSAL GROCERY

Utensils that are used for multiple purposes must be cleaned and sanitized after each use, and all other utensils must be cleaned and sanitized regularly to keep them sanitary.

The restaurant must use Grade A or B eggs, or Grade C eggs only if they're being sent to a processing station. Any eggs from non-chicken sources must be clean and uncracked when received.

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

The restaurant failed to provide required information (name, contact details, and location) when notifying the health department of plans to operate.

The restaurant must have proper dishwashing equipment available, including a two-compartment sink made of corrosion-resistant material for cleaning and sanitizing utensils.

The restaurant needs to install easy-to-read thermometers on refrigeration and hot-holding equipment to monitor food temperatures.