RANI CHETTINAD THE INDIAN KITCHEN

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

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

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

The restaurant needs to arrange its furniture and equipment in food areas to keep them clean and sanitary, and remove any items that aren't used for daily operations.

The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.

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.