EAST SIDE MARIO'S

Food protected from contamination or adulteration / Store food off the floor to prevent contamination

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment

Cloths and towels maintained in clean, good repair and not used for other purposes

Refrigeration and hot-holding equipment maintained

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair

Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning

Food is held at 4°C (40°F) or less

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner

Food protected from contamination or adulteration

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair

Single service containers and articles kept free from contamination

Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure food contact equipment and utensils are corrosion-resistant and non-toxic / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner

Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary

Food premise is protected against the entry and harbouring of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control

Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use