Hot Hold (135F) Hold hot potentially hazardous foods at 135F or above. The off temperature foods were properly reheated above 165F & had been out off temperature <1 hour.
Handwashing Facilities With Soap and Towels Provide soap and paper towels at the front hand sink and provide soap at the kitchen hand sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer for the kitchen refrigerator.
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