FRESHMAN PIZZA

Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.

Utensils used to serve multiple customers must be cleaned and sanitized after each use, and all other utensils must be cleaned and sanitized regularly to stay sanitary.

Food preparation equipment, utensils, and shared items must be in good condition, properly maintained, and appropriate for their intended use.

The restaurant must properly sanitize utensils using either approved chemicals or hot water at the correct temperature and time, and must have test strips available to verify the sanitizer strength.

The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.

The restaurant must have at least one staff member with food handler training present at all times while the business is open.

The restaurant must keep its floors, walls, and ceilings clean and sanitary, and remove any items or equipment from food preparation areas that aren't regularly used there.

The restaurant must prevent pests from entering the building and eliminate conditions where pests could live or breed.

Cleaning cloths and towels used on dishes and food contact surfaces must be kept clean, in good condition, and used only for that purpose.

Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.