All of the employees must have valid foodworker cards and cards must be available for inspection.
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
Each handwashing sink shall be provided with a supply of hand soap.
Equipment/utensils/thermometers designed & constructed for durability *
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
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