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
04/11/2013
Routine
Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations Samples need to be taken yearly and records kept. After getting next test done, please email me the results. Card with information left. Attn: Shane McClintock
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