• Hot and cold running water from approved source as required.
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• Proper backflow prevention devices in place and maintained.
• Effective pest control measures. Animals restricted as required.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Food protected from potential cross-contamination.
+ 3 minor or admin