• Hot and cold running water from approved source as required.
• Chemicals properly identified, stored, and used.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Food protected from potential cross-contamination.
• Proper backflow prevention devices in place and maintained.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 5 minor or admin