NEW KABUL EXPRESS

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 properly protect food from becoming contaminated or spoiled.

The food preparation areas of the restaurant were not kept clean and sanitary as required by health regulations.

The restaurant did not have adequate measures in place to prevent pests from entering the facility.