Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
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