Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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
Clean condition-hands and arms
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
12/18/2013
Routine
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Chicken walk in cooler is heavily soiled. Started clean up at time of inspection.
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