- Food equipment and utensils: Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Accurate therm., chem. test kits, gauge
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
- Food equipment and utensils: Storage, handling of clean equipment/utensils/single service articles
- Plumbing: Installed, maintained
- Toilet and hand washing facilities: Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, tissue, hand cleansers, sanitary towels/hand drying devices provided, proper waste receptacles
- Floors, walls, ceilings & ventilation: Floors constructed, drained, clean, good repair, covering installation, easily cleanable
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12/13/2015 | 92 |
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