Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
Significant
Fail to sanitize utensils as often as necessary - Sec. 21(2)
Significant
Use handwashing station other than for handwashing of employees - Sec. 7(4)
Significant
Operate food premise - fail to provide equipment for cleaning and sanitizing utensils as required - Sec. 18
NA - Not Applicable
Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
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