DAILY GRILL, THE

The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

The restaurant's commercial dishwasher must meet NSF/ANSI Standard 3 certification to ensure proper cleaning, rinsing, water temperature, timing, and sanitizing of dishes.

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