Handwashing Facilities Adequate and Accessible ESTABLISHMENT HAS NO HAND SINK WITHIN FOOD PREP EQUIPMENT WASHING AREA. PROPERLY INSTALL A HAND SINK WITH IN WASH AREA WITH HOT AND COLD RUNNING WATER AND ACCESSIBLE FOR HAND WASHING.
Manager Demonstration of Knowledge/Certified Manager EACH SHIFT THAT STORE OPERATES MUST HAVE A TRAINED FOOD SERVICE MANAGER ON DUTY AT DURING EACH SHIFT.
Thermometers Provided/Accurate/Properly Calibrated (2C) P[ROVIDE A VISIBLE THERMOMETER TO REACH IN COOLER UNIT.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized CLEAN FOOD STORAGE CART FREE OF PLD FOOD RESIDUE.
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