Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Underside of self serve machines to be cleqan and sanitized.
Storage and maintenance of wet and dry wiping cloths Observation:Wiping cloths to be stored in sanitizer between uses.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Deli sandwich cooler to have thermometer inside.
Posting of a valid license Observation:License to be posted in public view.
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