NEW YORK FRIES

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 / Store and handle ice in a sanitary manner / Store raw foods separate and below cooked / ready-to-eat foods

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 floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent

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

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction

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

Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure food contact equipment and utensils are free from cracks, crevices and open seams

Testing reagent used to determine concentration of sanitizer

Food processed in a safe manner / Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours / Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service

Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating

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

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent

Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing

Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area / Maintain hand washing stations with adequate supplies

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 / Keep cloths clean, in good repair, and restricted to a single task

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair

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

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade) / Ensure food contact equipment and utensils are free from cracks, crevices and open seams

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 / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces