Teens At Work Culinary & Entrepreneurship Program

The restaurant lacks adequate equipment or methods to properly cool food down to safe temperatures.

The restaurant has thermometers available and they give accurate temperature readings.

Some food-contact or non-food-contact surfaces were difficult to clean or were not properly designed, built, or used.

The dishwasher or sink used to clean dishes isn't working properly or staff aren't using/testing it correctly to ensure dishes are actually getting sanitized.

The restaurant doesn't have hot and cold running water, or the water pressure is too low.