• Commercially manufactured food from approved source with required labels. Parasite destruction as required. Time temperature control for safety (TCS) food received at proper temperature.
• Food wholesome
• TCS food at proper temperatures.
• Chemicals properly identified, stored, and used.
• Equipment approved, properly designed, maintained, and operated.
• Food protected from potential contamination by employees and consumers.
• Single-use/single-service items properly used.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
+ 3 minor or admin