• All vegetables fresh daily
• All containers cleaned daily
• All food items kept iced down and/or refrigerated and properly covered
• All fried items done so at 375 degrees and drained of excess grease
• Station set up with proper utensils, i.e. spoons, ladles whips, tongs, etc.
• Station set up with proper dishes for service, i.e., goosenecks, side dishes, plates, bowls, ramekins, etc.