Inspection: ALL NEW RESTAURANT

Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse

• Provide sanitizing rinse using a clean chlorine solution of not less than 100 parts per million

Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

• Ensure hand wash basin is only used for handwashing

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating

• Ensure there is at least one certified food handler on site during every hour in which the premise is operating

Food is held at 4°c (40°f) or less or 60°c (140°f) or higher

• Adjust or repair the refrigeration unit immediately. do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°c (40°f) or less
• Keep potentially hazardous foods at an internal temperature of 4°c (40°f) or less