Do not re-freeze thawed food. Unsafe food temperatures due to the lack of power to food holding equipment. Inability to properly wash and sanitize multi-use consumer utensils. Lack of lighting in the food preparation area. In the event that an extended absence of power occurs, good business practice dictates that you voluntarily close your facility for safety and liability issues.
Handwashing facilities are fully operable.
Toilet facilities are fully operable. Adequate and approved ventilation for gas-powered equipment are operable. Proper dishwashing and sanitizing of multi-use utensils are available. Adequate and approved lighting are available. All food can be protected from contamination.