• Commercially manufactured food from approved source with required labels. Parasite destruction as required. Potentially hazardous foods/time temperature control for safety (PHF/TCS) received at proper temperature.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• PHF/TCSs cooked and reheated to proper temperatures.
• PHF/TCSs properly cooled.
• 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.
• PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
• Food protected from potential contamination by employees and consumers.
• Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHFs labeled and dated as required. Food sold for offsite consumption labeled properly.
• Food protected from potential contamination during storage and preparation.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 1 minor or admin