YUMMY CHONGQING FAMILY CUISINE

The restaurant must keep all perishable foods stored at 4°C (40°F) or colder, and thaw frozen foods while maintaining this same cold temperature.

Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.

Food contact surfaces, equipment, and utensils must be clean, sanitized, and free from damage like cracks or gaps that could harbor bacteria.

Wiping cloths must be kept clean and in good repair, stored in a sanitizing solution when not in use, and dedicated to a single task rather than multiple purposes.