NKFM - COALS AND COCOA CONFECTIONS (LOWER LEVEL VENDOR)

Food premise is protected against the entry and harbouring 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

Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required / Provide dishwashing sinks that are corrosion-resistant

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

Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary

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

Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Ensure hand washing basin is unobstructed and accessible for hand washing / Hand washing stations must be conveniently accessible by food handlers

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 handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary

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 / Keep cloths clean, in good repair, and restricted to a single task / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces

Food protected from contamination or adulteration

Food is held at 4°C (40°F) or less

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

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

Food protected from contamination or adulteration / Store and handle ice in a sanitary manner

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized