Food protected from potential contamination during storage and preparation.
Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
Single use items not reused or misused.
Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
11/16/10
A
Food unprotected from cross-contamination by food handlers.
Food unprotected by cross-contamination by proper storage.
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