• 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.
• PHF/TCSs cooked and reheated to proper temperatures.
• 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.
+ 2 minor or admin