GREAT AMERICAN COOKIES

Adequate handwashing facilities: Accessible and properly supplied, used; Non-Food Contact surfaces clean; Proper Cold Holding temperature(41°F/ 45°F); Food and Non-food Contact surfaces cleanable, properly designed, and used; Proper Hot Holding temperature(135°F); Utensils, equipment, & linens; properly used, stored, dried, & handled; Food contact surfaces and Returnables ; Cleaned and Sanitized; Physical facilities installed, maintained, and clean; Wiping Cloths; properly used and stored

Food Handler/ no unauthorized persons/ personnel; Physical facilities installed, maintained, and clean; Food and Non-food Contact surfaces cleanable, properly designed, and used; Person in charge present, demonstration of knowledge, and perform duties; Personal Cleanliness/eating, drinking or tobacco use

Toilet Facilities; properly constructed, supplied, and clean; Person in charge present, demonstration of knowledge, and perform duties; Food Handler/ no unauthorized persons/ personnel; Adequate handwashing facilities: Accessible and properly supplied, used

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Equipment Not Adequate to Maintain Product

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Improper Manual/Mechanical Warewashing and; Handwash Facilities Not Adequate and Accessible

Lack of Good Hygienic Practices 4; Handwash Facilities without Soap and Towels 3