• 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.
• 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
• Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
• TCS food properly cooled.
• Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
• Food protected from potential cross-contamination.
• Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.