FRESHLY SQUEEZED

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

The restaurant's manual dishwashing process did not use the correct chlorine sanitizer strength or contact time; dishes must be sanitized with at least 100 parts per million of chlorine for at least 45 seconds as part of a three-step wash, rinse, and sanitize process.

The restaurant's walls need to be cleaned and repaired to maintain proper sanitary conditions.

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