AMAYA EXPRESS

The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.

The restaurant's manual dishwashing process did not use the correct chlorine sanitizer strength or contact time; dishes must be sanitized with at least 100 parts per million of chlorine for at least 45 seconds as part of a three-step wash, rinse, and sanitize process.

Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.