EGGSTATIC

Frozen food must be thawed while keeping it at 4°C (40°F) or colder to prevent bacterial growth.

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

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.