• 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.
• Adequate handwashing sinks stocked and accessible.
• 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 cross-contamination.
• TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.