Chef Ron

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

The premises is free of pests.

Operation and maintenance of premises is in accordance with approved floor plans and specifications.

A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.

Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.