• Imminently dangerous cross connection or backflow. Waste water and sewage disposed into public sewer or approved facility.
• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Verifiable time as a control with approved procedure when in use. Operational plan, waiver or variance approved and followed when required. Operating within the parameters of the health permit.
• Accurate thermometers (stem & hot/cold holding) provided and used.
• Hot and cold holding equipment present
• Backflow prevention devices and methods in place and maintained.
• Effective pest control measures. Animals restricted as required.
• Food and warewashing equipment approved, properly designed, constructed and installed.
• 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.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 2 minor or admin