EAST SIDE MARIO'S

Food containing poultry, eggs, meat, or fish must be cooked to at least 74°C (165°F) for 15 seconds to ensure it is safe to eat.

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

The dishwashing machine must maintain proper water temperature and timing, and sanitizer concentration must reach at least 25 parts per million for at least 45 seconds.

The restaurant needs to clean around, under, and behind kitchen equipment and ensure floors, walls, and ceilings are clean and properly maintained.

The restaurant must provide soap in a dispenser and maintain adequate paper towels at hand washing stations in food preparation areas.

Kitchen equipment, utensils, and food contact surfaces must be in good condition, properly maintained, and made of food-safe materials suitable for their intended use.

The restaurant's furniture, equipment, and appliances in food areas need to be arranged and maintained to allow for proper cleaning and sanitation, and any items not used in daily operations should be removed.