Taste From India

FACILITIES TO MAINTAIN PROPER TEMPERATURE

ALL HOT/COLD EQUIPMENT MUST BE ON AND AVAILABLE TO TEST. MUST PROVIDE ADEQUATE REFRIGERATION AND WARMING EQUIPMENT TO RAPIDLY REHEAT ALL POTENTIALLY HAZARDOUS FOOD ITEMS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

MUST PROVIDE HANDSINK IN FOOD SERVING AREA TO PROPERLY WASH HANDS. MUST ALSO PROVIDE SOAP AND PAPER TOWELS AT HAND SINK.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

MUST PROVIDE PROOF OF PEST CONTROL AND LOGBOOK.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

MUST PROVIDE GARBAGE CONTRACT OR CONTAINER.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

MUST PROVIDE DISHWASHING FACILITIES TO WASH, RINSE AND SANITIZE ALL MULTIUSE UTENSILS. ADD 3 COMPARTMENT SINK WITH ATTACHED DRAIN BOARD AND GREASE TRAP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

VENTILATION WILL BE NEED ABOVE OVEN/STOVE TOP.