• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
• Backflow prevention devices and methods in place and maintained.
• 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.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.