Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
08/15/2013
Routine
Duties of PIC Manager admits to holding products longer than Standard Operating Procedures state and also to adding old product to new - will discontinue this practice.
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