Little Jasmine

Potentially hazardous food is thawed in a manner that makes it safe to eat.

Potentially hazardous food is cooled in a manner that makes it safe to eat.

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

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

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

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

Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.

Chemicals, cleansers and similar agents are kept separate from food.