Wok Out

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

F1.7 Are foods protected from contamination?

F2.1 Does the facility have proper monitoring supplies?

F2.2 Are proper pest control measures in place on the premises?

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

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

F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?