FAT BASTARD BURRITO

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

The floors, walls, and ceilings need to be cleaned, repaired, and properly maintained to meet health standards.

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

The restaurant must have a separate hand washing sink for employees only, and it must be kept clear and easily accessible for staff to use.

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

The restaurant must regularly change the sanitizing solution used for cleaning cloths and surfaces at least every 2 hours to keep it effective and sanitary.