• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• 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.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Food protected from potential contamination by employees and consumers.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 1 minor or admin