- Food protection: Handling of food (ice) minimized. Dispensing utensils properly stored during use
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
- Plumbing: Installed, maintained
- Toilet and hand washing facilities: Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, tissue, hand cleansers, sanitary towels/hand drying devices provided, proper waste receptacles
- Other operations: Premises maintained, free of litter, miscellaneous articles, cleaning/maintenance equipment properly stored. Authorized personnel. Rooms clean, lockers provided, located, used
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