CHICKEN PLUS

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 needs to clean and maintain its floors, walls, and ceilings in better condition, including areas around and under kitchen equipment, counters, and baseboards.

The food preparation area hand washing station needs soap and paper towels in dispensers, as well as both hot and cold running water.

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

The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.