• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• TCS food cooked and reheated to proper temperatures.
• Adequate handwashing sinks stocked and accessible.
• Food protected from potential contamination by employees and consumers.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
+ 2 minor or admin