Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
04/29/2013
Routine
Sanitization of food contact surfaces - before use and after cleaning Three compartment sink, the third sink is for sanitizing dishes. At time of inspection there was no sanitizer present.
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