• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Accurate thermometers (stem & hot/cold holding) provided and used.
• Backflow prevention devices and methods in place and maintained.
• Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHFs labeled and dated as required. Food sold for offsite consumption labeled properly.
• Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
+ 3 minor or admin