- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Hot Hold (140 F)/Time Control
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Lighting provided as required, fixtures shielded properly.
- Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
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08/26/2010 | Routine | No |
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