• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Verifiable time as a control with approved procedure when in use. Operational plan, waiver or variance approved and followed when required. Operating within the parameters of the health permit.
• Accurate thermometers (stem & hot/cold holding) provided and used.
• Hot and cold holding equipment present
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.