Hot Hold (135F) "Improper hot Holding: Observed pork at 106F, beef at 101F. ( Keep all hot foods at 135F or higher or higher at all times)"
Handwashing Facilities Adequate and Accessible Keep hand wash sink accessible.
Manager Demonstration of Knowledge/Certified Manager No cert. Food Manager on duty. ( At least 1-Cert. Food Manager must be on duty at all times. Classes may be taken through The city of Hou. Or online at www.learn2serv.com or www.servesafe.com)
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