IN THE KITCHEN

Cutting boards: Cutting boards must be clean, in good condition and used properly. Inspectors check to see if the boards are too worn and make sure employees are not using one cutting board to cut both raw meat and vegetables doing so can cause cross contamination of bacteria and could result in food-borne illness.

Threecompartment sink: These sinks are used for sanitizing dishes. They must have hot water and have a wash, rinse and sanitize sequence. Inspectors check that they are being used properly and have the correct concentration. of sanitizer.

Prep sink: Some restaurants have twocompartment sinks for food prep. The sinks must have proper draining systems to thaw raw meat in one compartment and to wash vegetables in the other compartment. Inspectors make sure the drains are working properly, the sinks are clean and are being used correctly.

Cooks line prep table: These stations are used for a variety of purposes including storing garnishes and preparing readyto-eat food. Inspectors check the temperatures in refrigerators at the station and check employee hygiene practices while handling the food.

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Floor mats: Floor mats are used to prevent employees from slipping and for comfort. Inspectors check to see the mats are clean, maintained and in good repair.

Work table: Work tables can be used for a variety of tasks. Inspectors make sure surfaces are clean and maintained.

Hand-washing sinks: Hand-washing sinks are required and must be easily accessible for employees prepping food and washing dishes. The sinks should be designated for hand washing only and cannot be used for anything else. Inspectors make sure they are adequately stocked with soap, paper towels and warm water. They also watch to make sure employees are washing their hands correctly.