V.C.C. - Cafeteria

The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

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