ZAYTOUN PIZZA

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

Utensils that are used for multiple purposes must be cleaned and sanitized between each use.

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.

Food contact utensils must be sanitized using either an approved chemical solution (such as chlorine at 100 parts per million or higher) at 24°C or hotter for at least 45 seconds, or by using hot water for the required time and temperature.

Refrigeration and hot-holding equipment must have easy-to-read thermometers so staff can verify that foods are stored at safe temperatures.