• 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.
• TCS food at proper temperatures.
• Equipment approved, properly designed, maintained, and operated.
• Food protected from potential cross-contamination.
• Single-use/single-service items properly used.
• Thermometers provided and accurate.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 4 minor or admin