Approved Systems (HACCP Plans/Time as Public Health Control) Provide date marking for all cooked foods such as rice and meat to reflect a 7 day shelf life.
Handwashing Facilities With Soap and Towels Provide papertowels to kitchen hand sink at all times.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Wash, rinse, and sanitize both ice machines (kitchen & bar area) to remove moderate slime build up."""
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