FAST STOP/COUNTRY STYLE

The restaurant must ensure that dishwashing equipment is available and that drainage racks used for dishes are made of corrosion-resistant materials.

The restaurant must properly wash, rinse, and sanitize dishes by hand in all three steps.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.

Equipment, utensils, and surfaces that touch food must be properly maintained, cleaned, and sanitized, and must be made of food-safe materials suitable for their intended use.

A certified food handler or supervisor must be present whenever the restaurant is open.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.