Unclean hands or improper use of gloves
No thermometers or uncalibrated thermometers
Unapproved or unmaintained equipment or utensils
Moderate risk food holding temperature
Improper thawing methods
Foods not protected from contamination
No thermometers or uncalibrated thermometers
Unapproved or unmaintained equipment or utensils
Moderate risk food holding temperature
Improper thawing methods
Foods not protected from contamination
10
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