Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
05/08/2013
Routine
Reportable symptoms, diagnosis, past illness, and history of exposure. Utilize employee reporting agreement to ensure that employees are rerporting illnesses to manager
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