PURE VEGETARIAN INDIAN CUISINE

Food storage racks, shelves, or pallets must be clean and designed to prevent food from becoming contaminated or spoiled.

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 must install a dispenser for paper towels at the hand washing sink in the food preparation area.