• TCS food at proper temperatures.
• Equipment approved, properly designed, maintained, and operated.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• 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.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
+ 2 minor or admin