Babylon Café

Food Separated & protected, prevented during food preparation; Adequate handwashing facilities: Accessible and properly supplied, used; Personal Cleanliness/eating, drinking or tobacco use; Utensils, equipment, & linens; properly used, stored, dried, & handled; Non-Food Contact surfaces clean; Physical facilities installed, maintained, and clean

Proper Cold Holding temperature(41°F/ 45°F); Non-Food Contact surfaces clean; Proper Date Marking and disposition; Utensils, equipment, & linens; properly used, stored, dried, & handled; Toilet Facilities; properly constructed, supplied, and clean; No Evidence of Insect contamination, rodent/other animals; Food Handler/ no unauthorized persons/ personnel

Person in charge present, demonstration of knowledge, and perform duties; Adequate handwashing facilities: Accessible and properly supplied, used; Utensils, equipment, & linens; properly used, stored, dried, & handled; Garbage and Refuse properly disposed; facilities maintained; Food and Non-food Contact surfaces cleanable, properly designed, and used

Food Separated & protected, prevented during food preparation; Food contact surfaces and Returnables ; Cleaned and Sanitized; Proper Date Marking and disposition; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Warewashing Facilities; installed, maintained, used; Proper Cold Holding temperature(41°F/ 45°F)

Food and Non-food Contact surfaces cleanable, properly designed, and used; Warewashing Facilities; installed, maintained, used; Utensils, equipment, & linens; properly used, stored, dried, & handled; Personal Cleanliness/eating, drinking or tobacco use; Proper Date Marking and disposition; Food Handler/ no unauthorized persons/ personnel; Proper cooling time and temperature; Time as a Public Health Control; procedures & records; Food Separated & protected, prevented during food preparation

Approved thawing method; Proper Hot Holding temperature(135°F); Proper Cold Holding temperature(41°F/ 45°F); Food Handler/ no unauthorized persons/ personnel; Proper Date Marking and disposition; Environmental contamination; Wiping Cloths; properly used and stored; Food and Non-food Contact surfaces cleanable, properly designed, and used; Adequate handwashing facilities: Accessible and properly supplied, used; Time as a Public Health Control; procedures & records

Water Supply - Unapproved Source/Sufficient; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Cross-Contamination of Raw/Cooked Foods/Other; Unapproved Systems (HACCP Plans/Time as A Public Health Control)