• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Backflow prevention devices and methods in place and maintained.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Person in charge available and knowledgeable/management certification. Foodhandler card as required. Facility has an effective employee health policy.
• Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
• Food protected from potential contamination during storage and preparation.