When to wash hands shall be washed before donning gloves -- corrected
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. no hot water at either handsink
Test kit provided and used to measure sanitizing solution concentration provide correct test strips for iodine-based sanitizer
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours discard refrigerated potentially hazardous foods after seven days -- corrected on-site
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