Cold Hold (41 F/45F) All cold foods must held at 41F or below at all times.
Handwashing Facilities With Soap and Towels Provide papertowels to handsink near ice machine at all times.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """Wash, rinse, and sanitize ice machine and soda fountain nozzles to remove moderate slime build up."""
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