BAO SANDWICH BAR

Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.

The restaurant's cooking equipment, utensils, and food contact surfaces must be in good condition and properly cleaned and sanitized.