• Food wholesome
• PHF/TCSs cooked and reheated to proper temperatures.
• Hot and cold holding equipment present
• PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Food protected from potential contamination by employees and consumers.
• 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.
• 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.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 1 minor or admin