Diner on Six

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?

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)?

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