- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (prep, displays, stand-ups) are ≤ 4°C
- Freezers (chests, stand-ups) are ≤ -18°C
- 100 ppm bleach sanitizer is available
- Meat slicers are maintained
- Temperature logs are maintained
- Prepackaged foods are stored in a sanitary manner
- Premise is well lit
Note:
- Discussed pest control. Seal up any cracks, crevices, and gaps to prevent potential entry of pests. To clean up droppings, wet wipe with bleach sanitizer. Do not sweep or vacuum to avoid agitating debris and dust. Sanitize food prep surfaces and equipment every morning before using them. |