CHOP HOP PANTRY

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

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

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

The restaurant used food equipment that is difficult to clean properly.

The food preparation area had dirty floors that were not being kept clean.

The ceiling in the food-handling area was not kept clean.

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

The restaurant used a towel for cleaning food contact surfaces that had previously been used for other purposes.