• Hot and cold running water from approved source as required.
• Effective pest control measures. Animals restricted as required.
• 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.
+ 2 minor or admin