55. Are separate dressing rooms/lockers provided? (sect. 438) Yes No

56. Describe the storage location for employees’ coats, purses, medicines and, lunches. (sects. 440 & 472)

57. Where is the designated area for employees to eat, drink, and use tobacco? (sect. 148)

58. Will all of the equipment meet the design and construction for the American National Standards Institute (ANSI) standards or meet section 226? Yes No

59. Will the utensils and food storage containers be made from food-grade quality materials? (sect. 226)

Yes No

60. Will any pieces of used equipment be utilized? (sect. 474) Yes No NA

61. Is the ventilation hood system sufficient for the needs of the facility? (sect. 276)

Yes No NA

62. Will all of the equipment used for the storage of potentially hazardous foods be able to meet the minimum temperature requirements (frozen food 0°F, cold food 41°F, hot food 135°F)?

Yes No NA