Use appropriate utensils such as a serving spoon or fork, tongs or spatula to serve foods. Dining area kept clean. Condiment area kept clean, spills wiped up. Cleaning cloths, in separate sanitizing solution, used to wipe tables. Each food service unit will have a somewhat different cleaning schedule depending on equipment use, amount of equipment, and business volumes.
Doors are self-closing.
Provide screens that are tight-fitting and in good repair, with screening less than 16 mesh to the inch being used. No chemical resin strips are to be used. No overloading or improper racking. Temperature and pressure gauges working. Unit cleaned at lease daily or more often as needed.