Cold Hold (41 F/45F) Potentially hazardous foods must be held at 41 degrees or below; observed cut tomatoes on prep table at 55 degrees.
Approved Systems (HACCP Plans/Time as Public Health Control) "Provide date marking to potentially hazardous, ready-to-eat foods; observed ready-to-eat foods without date marking"
Manager Demonstration of Knowledge/Certified Manager Provide certified food manager during all hours of operation; no CFM present during inspection.
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