Cold Hold (41 F/45F) All cold foods must be held at 41F or below at all times. Do not stack foods so high in reach in coolers so as to avoid temperature danger zone issues in the future. Products that remain in the temperature danger zone for longer than 4 hours.
Handwashing Facilities With Soap and Towels Provide papertowels to hand sink in BAKERY at all times. Provide soap to hand sink in DELI at all times.
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