NOOR FOOD MARKET

Raw foods like meat and poultry must be stored on lower shelves than ready-to-eat foods to prevent contamination.

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

Food preparation equipment, utensils, and surfaces had cracks, crevices, or damage that needed to be repaired or replaced to prevent food contamination.

The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.