• Operating within the parameters of the health permit. Compliance with Time as a Public Health Control, waiver, specialized process, and Hazard Analysis Critical Control Point (HACCP) plan.
• Food wholesome
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• Adequate handwashing sinks stocked and accessible.
• Chemicals properly identified, stored, and used.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Food protected from potential cross-contamination.
• Proper backflow prevention devices in place and maintained.
• TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 3 minor or admin