A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: provide thermometers in all units-walk ins
Handwashing cleanser, availability Observation: need hand soap at handsinks
Hand drying provided Observation: need paper towels at hand sinks
Separation from food, equipment, utensils, linens, and single service Observation: moved chemicals off shelves above 3 compartment sink.
Light bulbs, protective shielding Observation: all lights over food need shields or covers
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