• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• Food protected from potential contamination by employees and consumers.
• Food protected from potential contamination during storage and preparation.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 2 minor or admin