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.

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

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.

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.

Signs of pests such as roaches, flies or rodents point to a risk of contamination, since pests can carry disease.

Clean utensils and equipment must be stored and handled so they stay clean until they are used.

Someone in charge must be on site who knows food-safety rules, and a certified food manager is required. Without one, mistakes are more likely to go unnoticed.

Food moved out of its original package, like flour or sugar in bins, must be labeled so it is not confused with something else, such as a chemical.