• Hot and cold running water from approved source as required.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• Effective pest control measures. Animals restricted as required.
• 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.
+ 1 minor or admin