• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• PHF/TCSs cooked and reheated to proper temperatures.
• Hot and cold holding equipment present
• Effective pest control measures. Animals restricted as required.
• Food and warewashing equipment approved, properly designed, constructed and installed.
• Food protected from potential contamination during storage and preparation.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.