• 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.
• Food wholesome
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• Adequate handwashing sinks stocked and accessible.
• Chemicals properly identified, stored, and used.
• Food protected from potential cross-contamination.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.