DINE STINATION

Food must be stored properly to prevent contamination, including keeping it off the floor and storing raw foods separately and below cooked or ready-to-eat foods.

The restaurant must keep all perishable foods stored at 4°C (40°F) or colder, and thaw frozen foods while maintaining this same cold temperature.

The restaurant's walls need to be cleaned and repaired to maintain proper sanitary conditions.

The food preparation area must have a hand washing station with hot and cold running water under pressure, along with soap and paper towel dispensers that are properly stocked.

Kitchen equipment, utensils, and surfaces that touch food must be in good condition, properly maintained, and regularly cleaned and sanitized. Ventilation systems and exhaust hoods must also be kept clean.