NKFM - GIGI DELI (LOWER LEVEL VENDOR)

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

Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less

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 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 / Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner

Cloths and towels maintained in clean, good repair and not used for other purposes / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

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

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

Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

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

Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less / Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less

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 walls are kept clean and in good repair

Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with liquid soap in a dispenser

Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing

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 ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner

Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair

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

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

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

Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

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

Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use