BHOJAN GHAR

The restaurant did not properly protect food from becoming contaminated or spoiled.

Foods that can spoil quickly were stored at temperatures between 4°C and 60°C, which is the danger zone where bacteria can grow; they should be kept either below 4°C or above 60°C.

The restaurant did not have liquid soap and paper towels available at handwashing stations as required.

The restaurant's mechanical dishwashing equipment was not properly maintained to ensure dishes received an adequate chemical rinse during cleaning.

The restaurant did not clean and sanitize utensils frequently enough to prevent contamination.

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