Hand drying provided Observation: no paper towels at hand sink. corrected at inspection.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: no thermometers in cold units.
Dispensing of single-service and single-use articles Observation: silverware handles not stored up.
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