A & T FRUIT MARKET

The restaurant did not use a strong enough bleach solution to properly sanitize utensils; the chlorine level was below the required 100 parts per million.

Equipment that comes into contact with food had cracks or damage that could harbor bacteria.

Food preparation equipment was not in good condition or did not have tight, secure seals as required.

The restaurant did not properly clean and sanitize equipment surfaces as required by health regulations.