• All food utensils are washed, rinsed, and sanitized after each use.
• Food contact surfaces and equipment are cleaned and sanitized once every 4 hours or as required.
• Approved sanitizer solution is available and maintained on site.
• 3-compartment sink set up is available and maintained when manually washing utensils.
• Sanitizer solution test kit is available.
• A sanitizer solution for storage of wiping rags is available in food preparation areas.
• Wiping rags are stored in a sanitizer solution in between uses.
• Sanitizer solution with rags is stored away from food to prevent contamination