• PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
• Hot and cold holding equipment present
• Effective pest control measures. Animals restricted as required.
• Food protected from potential contamination by employees and consumers.
• Person in charge available and knowledgeable/management certification. Foodhandler card as required. Facility has an effective employee health policy.
• 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.
+ 1 minor or admin