Hot Hold (135F) Hold cooked held foods at internal temperature >135*F to prevent food illness and observed cooked foods on steamer <135*F and removed off steamer and violation corrected.
Manager Demonstration of Knowledge/Certified Manager Provide a certified food protection manager on duty at all times of operations.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a food probe thermometer.
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