FAMOUS WOK

The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.

The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.

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