• Imminently dangerous cross connection or backflow. Waste water and sewage disposed into public sewer or approved facility.
• Hot and cold running water from approved source as required.
• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• 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.
• Accurate thermometers (stem & hot/cold holding) provided and used.
• Hot and cold holding equipment present
• Effective pest control measures. Animals restricted as required.
• Food protected from potential contamination by employees and consumers.
• Person in charge available and knowledgeable/management certification. Foodhandler card as required. Facility has an effective employee health policy.
• Single use items not reused or misused.
• 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.
+ 5 minor or admin