• TCS food at proper temperatures.
• TCS food properly cooled.
• 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.
• TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
+ 3 minor or admin