HOMETASTE

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

Foods that can spoil quickly must not be left at room temperature for more than 2 hours during preparation or serving.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

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

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are in good condition, properly maintained, cleaned, and sanitized, with no cracks or damage.