• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
• Backflow prevention devices and methods in place and maintained.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHFs labeled and dated as required. Food sold for offsite consumption labeled properly.
+ 1 minor or admin