Separation from food, equipment, utensils, linens, and single service Observation:Chemical stored with food in dry storage-corrected on site
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Left information
Established procedures for responding to vomiting and diarrheal events Observation:Left information
equipment food contact surfaces and utensils clean to sight and touch. Observation:Rear side of slicer blade has food residue -scheduled for cleaning
04/16/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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