Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Provide dates to foods used longer than 24 hours.
11/21/2014
Regular
Clean condition-hands and arms
Mechanical warewashing equipment, hot water sanitizing temperatures
Preventing contamination when tasting
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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