Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Lighting and ventilation adequate.
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
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Ice must be dispensed with an ice scoop. Use of a cup or glass to scoop ice is prohibited. Food should be dispensed with proper utensil.
Improper food cooking or holding
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
Toxic chemicals must be isolated from food, food contact surfaces and food equipment. All bottles must be labeled. Insecticides must be labeled "approved for use inside food establishments."
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