PHYSICAL FACILITIES INSTRUCTIONS: Explain the following with as much detail as possible. Indicate Not Applicable (NA) as appropriate. MEETS CRITERIA TOPIC MINIMUM CRITERIA Circle and Initial) YES/NO Handwashing facilities Identify number of the handwashing sinks in food preparation and warewashing areas: ______Food Preparation _______ Warewashing Area Type of hand drying device? Disposable towels Hand-drying device YES/NO Warewashing Facilities MANUAL DISHWASHING Identify the length, width, and depth of the compartments of the 3-compartment sink: __________________________________________ Will the largest pot/ pan fit into each compartment of the 3-compartment sink? Yes No If No, what will be the procedure for manual cleaning and sanitizing of □ □ items that will not fit into sink compartments? ______________________________________ Describe size, location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space: ________________________________________________________________________ What type of sanitizer will be used? Chemical Type:____________ Hot Water □ □ MECHANICAL DISHWASHING Identify the make and model of the mechanical dishwasher:______________________ What type of sanitizer will be used? Chemical Type:____________ Hot Water □ □ Will ventilation be provided? Yes No
PHYSICAL FACILITIES INSTRUCTIONS: Explain the following with as much detail as possible. Indicate Not Applicable (NA) as appropriate. TOPIC MINIMUM CRITERIA MEETS CRITERIA Circle and Initial) Handwashing facilities Identify number of the handwashing sinks in food preparation and warewashing areas: ______Food Preparation _______ Warewashing Area Type of hand drying device? Disposable towels Hand-drying device YES/NO Warewashing Facilities MANUAL DISHWASHING Identify the length, width, and depth of the compartments of the 3-compartment sink: __________________________________________ Will the largest pot/ pan fit into each compartment of the 3-compartment sink? □ Yes □ No If No, what will be the procedure for manual cleaning and sanitizing of items that will not fit into sink compartments? ______________________________________ Describe size, location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space: ________________________________________________________________________ What type of sanitizer will be used? □ Chemical Type:____________ □ Hot Water MECHANICAL DISHWASHING Identify the make and model of the mechanical dishwasher:______________________ What type of sanitizer will be used? □ Chemical Type:____________ □ Hot Water Will ventilation be provided? Yes No YES/NO
plan-review-for-food-establishments-guide-2016-final.docx