• Commercially manufactured food from approved source with required labels. Parasite destruction as required. Potentially hazardous foods/time temperature control for safety (PHF/TCS) received at proper temperature.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
• Effective pest control measures. Animals restricted as required.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• 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.
• Food protected from potential contamination during storage and preparation.
+ 2 minor or admin