• Hot and cold running water from approved source as required.
• Adequate handwashing sinks stocked and accessible.
• Food protected from potential cross-contamination.
• Proper backflow prevention devices in place and maintained.
• TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 2 minor or admin