FORTINOS

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

Kitchen utensils were not soaked long enough in the sanitizing solution; they need to be left in the solution for at least 45 seconds.

The thermometer on hot-holding equipment was not easy to read, which is needed to verify food is kept at safe temperatures.

The floor in areas where food is prepared was not smooth and properly maintained, which can make it harder to keep clean.

The walls in the food preparation area need to be repaired and kept in good condition.

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

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