Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
05/20/2013
Routine
Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations Water test results for this calendar year are not available.
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