Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
06/04/2013
Routine
Reportable symptoms, diagnosis, past illness, and history of exposure. Utilize employee reporting agreement to ensure that employees are reporting illnesses to manager.
Plumbing system repaired according to law Sink shall be repaired in restroom.
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