Utensils, equipment, and single serve items properly handled, stored, and dispensed.
11/18/11
A
Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
Hot and cold running water from approved source as required.
PHF/TCSs properly cooled.
Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
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