• 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 properly cooled.
• Food protected from potential contamination by employees and consumers.
• Food protected from potential cross-contamination.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.