• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• TCS food at proper temperatures.
• TCS food properly cooled.
• Chemicals properly identified, stored, and used.
• Equipment approved, properly designed, maintained, and operated.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Food protected from potential cross-contamination.
• Proper backflow prevention devices in place and maintained.
+ 2 minor or admin