CAUDLE'S CATCH SEAFOOD LTD. (VINCENZO'S)

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.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.