• 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.
• Person in charge available and knowledgeable/management certification. Foodhandler card as required. Facility has an effective employee health policy.
• 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.
• Food protected from potential contamination during storage and preparation.