MADRAS CHETTINAAD

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store food off the floor to prevent contamination

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 / Ensure wash water is between 60°C and 71°C

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

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard

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 ceilings are kept clean and in good repair

Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Remove all materials not associated with the daily operation of the premises (s.7)

Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary / Ensure food handlers refrain from conduct causing contamination of food and food areas

Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage

Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees

Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in 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 cleaned and sanitized

Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage

Food processed in a safe manner / Process food in a manner to ensure it is safe to eat

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures

Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer