CHATIME

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 restroom needs to be kept clean and in good repair, with either single-use paper towels or an air dryer available for drying hands.

Equipment, utensils, and surfaces that touch food must be in good condition and properly maintained.

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.