2-3.5 Clothing and other personal items absent from food service areas. Procured from an approved source. Wholesome and in sound condition. 3-4.3 Hot foods at proper temperatures. 3-5.6 Foods properly cooled.
Refrigeration Units maintain proper temperatures.
3-4.6 Protected from decayed foods, contamination, and spoilage. Thermometers provided and conspicuously placed. 3-2 Food protection during storage, preparation, display, service, transportation adequate. 3-2.1 Foods handled with minimum manual contact. In use food dispensing utensils properly stored.