A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Obtain a certified food service managers certificate. Adequate and convenient hand washing facilities shall be provided for all employees. The kitchen and kitchenette have two compartment sinks installed. An exposed hand sink with sanitary soap and towels must be accessible the the food preparation area. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F or an approved chemical sanitizing rinse. No three compartment sink or approved commercial dish machine is on the premises, install three compartment sink with an attached metal drain board large enough to accommodate the largest piece of food preparation equipment or approved commercial dish machine.
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