Z3 SPECIALTY COFFEE

The restaurant must not use ungraded or Grade C eggs for cooking and serving food; these eggs can only be used if they are being transported to a licensed processing facility.

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

The restaurant must have proper dishwashing equipment available, either a mechanical dishwasher or a three-compartment sink made of corrosion-resistant material for manual washing of utensils.

The restaurant must keep bathrooms and handwashing areas clean, properly equipped, and in good working condition according to health standards.

Food preparation equipment, utensils, and shared items must be well-constructed, in good working condition, and suitable for their intended use.

The restaurant must have designated handwashing stations available for employees to use.