Handwashing Facilities Adequate and Accessible "Remove all items out of, from in front of, and around rear hand sinks so that they are accessible at all times for hand washing purposes."
Manager Demonstration of Knowledge/Certified Manager No Certified Food Manager on duty. A CFM is required to be on duty during all hours of operation. Send more employees to the Food Manager class.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometer to front reach in cooler that is holding potentially hazardous foods such as cooked meat.
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