Every attempt will be made by Environmental Health Services to assist and provide guidance to food facilities during power outages. Inability to properly wash and sanitize multi-use consumer utensils. Lack of lighting in the food preparation area. In the event that an extended power outage occurs, good business practice dictates that a food facility serving potentially hazardous food voluntarily close for safety and liability issues. Verify that all power breakers have been properly reset,especially at the hot water heater and automatic gas supply solenoid.
Handwashing facilities are fully operable.
Toilet facilities are fully operable. Refrigeration and freezer units are fully operable and capable of maintaining food temperatures at 41 F or below in refrigeration units and food is solidly frozen in freezers. Hot holding food units are capable of maintaining food temperatures at 140 F or above. Adequate and approved ventilation for gas equipment are operable. Proper cleaning and sanitizing of multi-use utensils are available.