p, and maintaining open lines of communication between Food Service and the Facilities Department, is paramount to a functional and safely operated Food Service Department. Wet wiping cloths were observed not being stored according to policy. Wet cloths, used for clean contact or non-contact food surfaces, are to be s

ol Room for disposal. FOOD SERVICE TOOLS: A knife and tool equipment cage with a shadow board and adequate locking device shall be located in the Food Service Department. All hazardous knives and tools will be marked with an identification symbol. All knives will be chitted out of the knife cage and attached to the

ol Room for disposal. FOOD SERVICE TOOLS: A knife and tool equipment cage with a shadow board and adequate locking device shall be located in the Food Service Department. All hazardous knives and tools will be marked with an identification symbol. All knives will be chitted out of the knife cage and attached to the