Approved Systems (HACCP Plans/Time as Public Health Control) Date mark all potentially hazardous food ready to eat held over 24 hours in the cooler.
Handwashing Facilities With Soap and Towels Provide soap and paper towels at all hand wash sinks
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure that all food contact surfaces are clean. Please ensure that dishes ready for service are clean and the ice machine is clean.
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