EMPLOYEE HANDWASHING SINK MUST BE MADE ACCESSIBLE AT ALL TIMES BY MAINTAINING THIS SINK FREE OF ITEM STORAGE.
MUST WASH DISHES BY SETTING UP SINK AS FOLLOWS AT ALL TIMES = WASH(SOAP), RINSE (PLAIN WATER WATER), SANITIZE AT 50 PPM (BLEACH WATER).
FOOD MANAGER CERTIFICATION NEEDED FOR ALL PERSONNEL LEFT IN CHARGE.
PREPARED VEGETABLES OR ANY OTHER PREPARED FOODS STORED IN COCA COLA REFRIGERATOR SHOULD BE REMOVED TO OTHER REFRIGERATORS SO THAT THEY MAY BE MAINTAINED AT NO HIGHER THAN 41'F AT ALL TIMES.
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MUST MAINTAIN EMPLOYEE HAND SINK FREE OF ALL ITEM STORAGE AT ALL TIMES TO ALLOW FOR EASY AND FREQUENT USE.
MUST FURNISH EMPLOYEE HAND WASHIJNG SINK WITH HAND DRYING PAPER TOWELS AND HAND SOAP AT ALL TIMES.
DISHWASHING MUST BE CONDUCTED BY SETTING UP THREE COMPARTMENT SINK IN THE FOLLOWING MANNER AT ALL TIMES: WASH WITH SOAPY WATER - RINSE WITH PLAIN WATER - SANITIZE WITH BLEACH (50 PPM) - STARTING AT EITHER END.
FOOD MANAGER CERTIFCATION WILL BE NEEDED FOR MANAGER/PROPRIETOR ON DUTY.
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