food, and non-food contact surfaces, and utensils are cleaned and properly maintained. Are equipment and utensils properly washed, rinsed, and sanitized in a Verify that all cleaned and sanitized equipment utensils, laundered linens, and and single-use articles are stored in a self-draining position that permits air drying. Are receptacles used for refuse, recyclables, returnables, dumpster, and garbage located within proper distance from the dining facility and durable? Are mops, brooms, and drains properly cleaned, marked, and stored? Verify that the dining facility uses standard measures to prevent pests from gaining access to and harboring in food establishments and to detect infestations rapidly in order to limit their spread. Are exhaust ventilation systems, hoods, grease-removal devices, fans, ducts, and other appurtenances clean and within policies? Food Service Operations Does the contractor ensure that 100% of the food service personnel are trained in accordance with the requirements? Does the contractor provide meals that meet the nutritional standards identified 100% of the time? REQUIREMENT YES NO N/O N/A COMMENT Does the contractor ensure
food, and non-food contact surfaces, and utensils are cleaned and properly maintained. Are equipment and utensils properly washed, rinsed, and sanitized in a Verify that all cleaned and sanitized equipment utensils, laundered linens, and and single-use articles are stored in a self-draining position that permits air drying. Are receptacles used for refuse, recyclables, returnables, dumpster, and garbage located within proper distance from the dining facility and durable? Are mops, brooms, and drains properly cleaned, marked, and stored? Verify that the dining facility uses standard measures to prevent pests from gaining access to and harboring in food establishments and to detect infestations rapidly in order to limit their spread. Are exhaust ventilation systems, hoods, grease-removal devices, fans, ducts, and other appurtenances clean and within policies? Food Service Operations Does the contractor ensure that 100% of the food service personnel are trained in accordance with the requirements? Does the contractor provide meals that meet the nutritional standards identified 100% of the time? REQUIREMENT YES NO N/O N/A COMMENT Does the contractor ensure
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