Rinsing of cleaned and sanitized equipment and utensils Observation: Create a cleaning schedule for cleaning and sanitizing the nozzle and hoses on kitchen dispenser in lobby area.
10/25/2013
Routine
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
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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