Sizzling Wok #620

F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?

F1.3 Are proper cooling and reheating procedures followed?

F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

F1.7 Are foods protected from contamination?

F2.1 Does the facility have proper monitoring supplies?

F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

F2.4 Are proper freezing and thawing procedures followed?

F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

F2.7 Are there handwashing stations available and properly supplied?

F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?