HERAT KABOB

The restaurant must have proper equipment for washing and sanitizing dishes, either by hand using a 3-compartment sink or by machine.

Food items in storage were not properly covered, which could allow contamination or spoilage.

The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.

The restroom needs to be kept clean and in good repair, with either single-use paper towels or an air dryer available for drying hands.

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

The restaurant must ensure hand washing stations in food preparation areas have soap and paper towels available in dispensers.

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

A certified food handler or supervisor must be present whenever the restaurant is open.

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.