Potentially hazardous foods (PHF) are transported under temperature control

The stall is fitted with a roof and three sides

Floor has been provided and is able to be effectively cleaned

A physical barrier i.e. sneeze guard is installed in front of all cooking, storage and preparation areas

Food is stored a minimum of 150mm off the floor

Food is stored in food grade containers

Disposable eating utensils, drinking straws etc are stored in dispensers and protected from contamination

Procedures for staff when handling food and money etc

Food is protected from cross contamination during storage, preparation and display

Separate storage facilities provided for chemicals and personal belongings

Hand wash basin is provided and located within the stall

Hand wash basin is supplied with warm water, liquid soap and disposable paper towels

Utensil/equipment washing facilities are provided and located within the stall

Utensil/equipment washing facilities are provided with warm water, detergent and commercial sanitizer

Digital probe thermometer provided to stall

PHF are processed correctly i.e. Thawed, no contamination risk

Hot food stored at or above 60 degrees Celsius

Cold food stored at or below 5 degrees Celsius

Premises, equipment and food contact surfaces are in a clean and sanitary condition

Equipment in a good state of repair and working order

Food Safety Supervisor (FSS) certificate on display

Suitable garbage and recycling receptacles are provided and arrangements made for frequent removal of garbage and recyclable materials

Food labeling complies with Food Standards Code

Authorised Officer's phone number