Where is the salsa stored?

• A. In a container in the kitchen.
• B. In a container in the expo line.
• C. On a shelf near the register.
• D. In the cold storage by the back door.

Answer: (B)

Keeping ready-to-serve toppings like salsa in the service area in proper containers ensures safety, proper temperature, and quick access during service. Salsa should be stored in a labeled, covered container at the expo line so it stays cold, remains sanitary, and is easy for staff to grab when building plates. Storing it in the kitchen can place it out of reach or out of the appropriate temperature zone during busy service. A shelf near the register exposes it to customers and temperature fluctuations, increasing contamination risk. Cold storage by the back door is useful for bulk stock, but it’s not ideal for items that need to be readily used and maintained at the correct temperature during service. The expo line location keeps everything efficient and safe for guests.