- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof, and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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12/15/10 | A |
- Verifiable time as a control with approved procedure when in use. Operational plan, HACCP plan, waiver or variance approved and followed when required. Nevada Clean Indoor Air Act compliant.
- Food protected from potential contamination by employees and consumers.
- Effective pest control measures. Animals restricted as required.
- PHF/TCSs properly thawed.
- Acceptable personal hygiene practices, clean outer garments, proper hair restraints used. Living quarters and child care completely separated from food service.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Fruits and vegetables washed prior to preparation or service.
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12/01/10 | B |
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