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Enough refrigeration storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled cooled properly and stored below 45 (F) as required
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Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
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Regular
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Jul 18, 2012
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97 |
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