• Food wholesome
• Hot and cold running water from approved source as required.
• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
• Hot and cold holding equipment present
• Person in charge available and knowledgeable/management certification. Foodhandler card as required. Facility has an effective employee health policy.
+ 2 minor or admin