• Hot and cold running water from approved source as required.
• Accurate thermometers (stem & hot/cold holding) provided and used.
• Backflow prevention devices and methods in place and maintained.
• Effective pest control measures. Animals restricted as required.
• Food and warewashing equipment approved, properly designed, constructed and installed.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Person in charge available and knowledgeable/management certification. Foodhandler card as required. Facility has an effective employee health policy.
• Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 3 minor or admin