• TCS food at proper temperatures.
• Chemicals properly identified, stored, and used.
• Equipment approved, properly designed, maintained, and operated.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
• Thermometers provided and accurate.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 1 minor or admin