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Handwashing (minor)
Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress. Minor violations must be corrected in a time period given by the inspector.
Restaurant inspections 1-30 (Page 1)
Restaurant inspections 1-30 (Page 1)