• TCS food at proper temperatures.
• Chemicals properly identified, stored, and used.
• 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 contamination by employees and consumers.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 1 minor or admin