BLAZN CHKN

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

The kitchen needs thorough cleaning around, under, and behind equipment, and the floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.

The restaurant must ensure that hand washing stations are easily accessible and unobstructed for staff to use while handling food.

Food contact equipment and utensils must be in good condition and properly maintained. The restaurant needs to repair or replace any damaged equipment, utensils, or surfaces that touch food.

The restaurant must keep cleaning cloths and towels clean and in good condition, using them only for cleaning purposes. Sanitizing solution for wiping cloths must be changed at least every 2 hours, or more frequently as needed, to keep it clean and sanitary.