• Operating within the parameters of the health permit. Compliance with Time as a Public Health Control, waiver, specialized process, and Hazard Analysis Critical Control Point (HACCP) plan.
• Hot and cold running water from approved source as required.
• Adequate handwashing sinks stocked and accessible.
• Chemicals properly identified, stored, and used.
• TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
+ 1 minor or admin