Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Milk, eggs held at 51 °F, in the right milk cooler, rather than 45°F or below as required.
Handwashing Facility Installation (46.822(b))
--The handwash sink located in the kitchen area does not have water at a temperature of at least 100°F.
Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--No sign or poster posted at the handwash sink to remind food employees to wash their hands.
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