St. Regis Bar & Grill

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

Operation and maintenance of premises is in accordance with approved floor plans and specifications.

An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.

A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.