BOSTON PIZZA

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

The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are in good condition, properly maintained, and cleaned regularly.

The restaurant needs to better organize and maintain its food handling equipment and storage areas to keep them clean and sanitary.

The restaurant must regularly collect and remove garbage and waste to keep the facility clean and sanitary.