• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• Effective pest control measures. Animals restricted as required.
• Equipment approved, properly designed, maintained, and operated.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Thermometers provided and accurate.
+ 3 minor or admin