• 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
• TCS food at proper temperatures.
• 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.
• Single-use/single-service items properly used.
• 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.
+ 3 minor or admin