EMPRESS OF INDIA

The restaurant must have proper equipment available for washing and sanitizing dishes and utensils, either by hand or with a dishwasher.

The dishwashing machine's sanitizer level was not strong enough or was not in contact with dishes long enough to kill harmful bacteria.

Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.

The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.

The kitchen needs thorough cleaning around, under, and behind equipment, counters, and baseboards, and the floors, walls, and ceilings must be cleaned and repaired to maintain proper sanitary conditions.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

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

Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.

The restaurant must prevent pests from entering the building and living there. This includes blocking entry points and eliminating conditions where pests could breed.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.