7. What will be your procedure to prevent employees from touching foods that are ready-to-eat and will not be cooked or heat treated (such as, sushi, lettuce, buns, etc.)? (sect. 173)

8. Describe your date marking system (described under sect. 214) for potentially hazardous (defined under sect. 125) ready-to-eat foods (defined under sect. 96). (sect. 214)

9. Will all produce be washed prior to use? (sect. 179)  Yes No NA

If no, why?

10. Describe the procedure to minimize the amount of time potentially hazardous foods will be kept in the temperature danger zone (41°F-135°F) during preparation. (sect. 211)

11. Provide a list of the types of food that will need to be thawed before cooking and the process that will be used to thaw the food. (e.g. frozen meat) (sect. 210)