• Hot and cold running water from approved source as required.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
• Food and warewashing equipment approved, properly designed, constructed and installed.
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Person in charge available and knowledgeable/management certification. Foodhandler card as required. Facility has an effective employee health policy.
• Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHFs labeled and dated as required. Food sold for offsite consumption labeled properly.
• Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
+ 1 minor or admin