SMALL TOWN BUTCHER, THE

Food must be covered while in storage and kept off the floor to prevent contamination.

Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.

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

The restaurant must have a separate hand washing sink for employees only, and it must be kept clear and easily accessible for staff to use.

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