• Food wholesome
• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Verifiable time as a control with approved procedure when in use. Operational plan, waiver or variance approved and followed when required. Operating within the parameters of the health permit.
• Hot and cold holding equipment present
• Food and warewashing equipment approved, properly designed, constructed and installed.
• Food protected from potential contamination by employees and consumers.
• Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHFs labeled and dated as required. Food sold for offsite consumption labeled properly.
• 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.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 3 minor or admin