• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Effective pest control measures. Animals restricted as required.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Food protected from potential contamination by employees and consumers.
• 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.
+ 2 minor or admin