• Operating within the parameters of the health permit. Compliance with Time as a Public Health Control, waiver, specialized process, and Hazard Analysis Critical Control Point (HACCP) plan.
• Adequate handwashing sinks stocked and accessible.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Food protected from potential contamination by employees and consumers.
• Food protected from potential cross-contamination.
• Thermometers provided and accurate.
+ 5 minor or admin