• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Accurate thermometers (stem & hot/cold holding) provided and used.
• Hot and cold holding equipment present
• Effective pest control measures. Animals restricted as required.
• 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.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.