• Food wholesome
• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• PHF/TCSs properly cooled.
• Hot and cold holding equipment present
• PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
• 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.