• Hot and cold running water from approved source as required.
• 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
• Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
• Food protected from potential contamination by employees and consumers.
• 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.
+ 5 minor or admin