• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions 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.
• 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.
+ 3 minor or admin