Inspection: ALL NEW RESTAURANT

Food protected from potential contamination and adulteration

• Do not store food directly on the floor
• Cover all food in storage

Thermometers used to verify food preparation and storage temperatures

• Provide refrigeration units with accurate indicating thermometers that may be easily read

Food contact surfaces washed/rinsed/sanitized after each use

• Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces

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