• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• Hot and cold running water from approved source as required.
• No imminently dangerous cross connection
• TCS food at proper temperatures.
• Adequate handwashing sinks stocked and accessible.
• Chemicals properly identified, stored, and used.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
+ 4 minor or admin