RAJDHANI SWEETS & RESTAURANT

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

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.

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

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

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

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant must keep cleaning cloths and towels clean and in good condition, and must provide a sanitizing solution for cleaning utensils and food contact surfaces.