Cross-contamination of Raw/cooked foods/Other Store raw protein foods in a way that they will not contaminate ready to eat foods. Observed raw shell eggs stored above fresh produce.
Handwashing Facilities With Soap and Towels Provide paper towels at the kitchen hand sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer for the cook's line cooler and provide a stem thermometer for the cook so he can monitor the hot and cold potentially hazardous food temperatures.
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