This Week in Frisco Restaurant Inspections

A rule not covered by the other 46 items was not met. The inspector's note explains what it was.

Cutting boards, utensils and equipment that touch food must be washed and sanitized at the right strength or temperature, or germs pass from one food to the next.

Cleaning chemicals and pesticides must be labeled and stored away from food so they cannot contaminate it.

Hand sinks must be easy to reach, stocked with soap and paper towels, and used only for handwashing. Blocked or empty sinks mean hands do not get washed.

Floors, walls and ceilings must be in good repair and clean. Damage and grime make the kitchen harder to keep sanitary.

Shelves, equipment exteriors and other surfaces that do not touch food still need to be kept clean, since buildup attracts pests.

Ready-to-eat food kept more than 24 hours must be labeled with a date and discarded after 7 days, because some bacteria grow even in the refrigerator.

Food must be protected from contamination by the surroundings, such as dripping condensation, dust or splashing.