Hand-washing every 30 minutes minimum. Gloves for all ready-to-eat food. Tasting spoons used once. Three-compartment sink protocol followed precisely. Sanitizer buckets refreshed every 2 hours.
One food-safety violation can close the venue. One. The health department does not negotiate, and our license is the business.
Verbal coaching on first instance with documented retraining. Termination on repeat or willful violation.
This is one of the eight bright lines in the Corrective Action Framework.