Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service Chemicals stored above cans of food - corrected
08/27/2013
Routine
Manual warewashing equipment, hot water sanitizing temperatures
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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