Approved Systems (HACCP Plans/Time as Public Health Control) DATE MARK ALL READY TO EAT FOOD STORED INSIDE OF WALK IN AND REACH IN COOLER UNIT.
Equipment Adequate to Maintain Product Temperature "MONITOR TEMPERATURE OF SMALL COOLER UNIT, TEMPERATURE MUST BE 41 DEGREES OR BELOW."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """CLEAN REACH IN OVENS FREE OF RESIDUE, DO NOT STORE FOOD INSIDE OF CARD BOARD BOXES, ALL FOOD STORAGE CONTAINERS MUST BE WASHABLE AND EASILY CLEANABLE."""
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