|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Remember to date mark items that have been made or opened for more than 24 hours. Slaw and BBQ need to be datemarked. CDI- dated. |