| | Structure to house the facility that limits public access and contamination. |
| | Potable water supply. |
| | Means of liquid waste disposal. |
| | Properly equipped handwashing facilities. |
| | Utensil washing facilities. |
| | Cooling/refrigeration available |
| | Hot holding available |
| | Thermometers available to check equipment and food temperatures. |
| | Foods stored in a manner that prevents contamination. |
| | Foods transported in an acceptable manner and temperature. |
| | Type of foods to be served have been approved by a Food safety Specialist. |
| | Adequate cooking utensils available. |
| | Adequate toilet facilities available. |
| | Solid waste disposal (a) garbage ___ (b) recyclables ___ (c) compostables ___ |
NOTES:
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