• 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.
• Accurate thermometers (stem & hot/cold holding) provided and used.
• Food protected from potential contamination by employees and consumers.
+ 2 minor or admin