operations. As an aid to conducting an inspection the following  items  should  be  checked: Food handlers. Clean personal appearance that includes clean working uniform (including apron and cap), haircut, clean shave, close-clipped fingernails, head  covering,  neatness  in  dress,  and  absence  of  cuts, sores, acne, or other indications of skin disorders on exposed parts of head, hands, or arms. Galley. Deck drains, sinks, and grease traps must be clean and free of any dirt and food particles. Inspect for  insect  and  rodent  infestation. Ranges and grills. Clean and free from grease (ovens,  unit  cover,  drip  pan,  range  grease  receptacles, hood and hood filters). Can  opener  and  base.  Clean  and  free  from accumulated grime and food particles. Deep-fat fryers. Clean, coils clean, basket clean, and in good condition. Steam-jacketed  kettles. Clean under cover and cover-exhaust   opening;   lids   and   spigots   easily removable  without  tools  for  cleaning.  Drain  clean  and free  of  food  particles. Ovens.  Clean  and  free  of  burned  food  and  food particles. Sinks and galley utensils. Clean and neatly stored; steel  and  plastic  sponges  (but  not  steel  wool)  used  for cleaning  galley  utensils  are  clean  and  free  of  food particles, air dried, and neatly stored. Mixing   machines   and   attachments,   ice-cream machine, meat and vegetable grinders and attachments, and  proof  boxes. Clean   and   in   good   operating conditions. Cutting  boards. Clean  and  dry,  no  evidence  of cracks  or  pitted  surfaces. Vegetable-preparation   room.   Inspect   for cleanliness of deck, drains, traps, and sinks. Look for any  sign  of  insect  and  rodent  infestation. Potato-peeling  machine.  Dismantled  (cover  and disk  removed),  wash-water  strainer  clean  and  in  good condition. Slicing  and  dicing  machine.  Dismantled,  clean (parts oiled if not in use), and in good condition. Dining area. Inspect  for  cleanliness  of  decks, tables,  benches,  serving  tables,  coffee  urns,  milk dispensers, warming ovens, water fountains, and ice machines; all gear clean and neatly stored. Look for insect  and  rodent  infestation. Scullery. Decks   and   gear   must   be   clean. Dishwashing machine dismantled, clean and free of odors,  spray  pipe  clean,  racks  clean  and  in  good condition,   curtains   clean   and   in   good   condition, thermometers operating properly, and trash and garbage cans  clean  and  tightly  covered Garbage  and  trash  room.  Clean,  orderly,  and  free from  obnoxious  odors;  cans  clean  and  tightly  covered. Inspect  for  insect  and  rodent  infestation. The 4-Hour Rule Protein  foods  that  are  not  served  immediately  after they are cooked should either be chilled to temperatures of 40°F or lower (but not frozen) or held at 140°F or higher.  Protein  foods  include  meats,  fish,  poultry, gravies,  meat  stocks,  soups,  eggs,  custards,  cream fillings, and milk. Growth of harmful bacteria and the development of toxins (poisons) formed by the bacteria occur rapidly in cooked protein foods during holding at temperatures between 40°F and 140°F. Cooked protein foods that have been held at temperatures between 40°F and 140°F for more than 4 hours will be considered unfit for consumption and must be destroyed. This principle is known as the 4-hour rule. If the product is refrigerated at intervals and then permitted to warm up, the total time of the various periods between 40°F and 140°F must not be more than 4 hours. Protein foods composed of ingredients that are hand-peeled, hand-sliced,  or  hand-diced  after  they  are  cooked  should never be used as leftovers; the 4-hour limit between temperatures of 40°F and 140°F is usually taken in preparing,  chilling,  and  serving  the  food.  These  foods include  potato,  chicken,  macaroni,  shrimp,  and  egg salads and similar items. Hand preparation not only increases the chance of contamination, but generally increases the length of time that these foods are held at room   temperatures. It is also dangerous to return opened  jars  or  bowls  of  mayonnaise  and  cooked  salad dressing from the salad bar to the refrigerator for reuse at a later meal because of the danger of miscalculation as to the total time that has these  salad  dressings  have between 40°F and 140°F. Holding Temperatures elapsed from the time that been held at temperatures Holding temperatures are of utmost importance. Food held at temperatures that are too high or too low 1-9