u/Wrightng1

I am a new(ish) sous chef in North Carolina. We have a health inspection due any minute, and I am assigned to make sure we have all the signage posted that is needed in the kitchen. Here is what we have displayed so far:

• Three Sink compartments labeled.
• Reheating procedure for hot well leftovers
• Vomit, diarrhea cleanup procedures
• Flatware washing procedure
• Ware preparation procedures for both the three sink and the dish machine
• Holding temperature info
• Food-born illness info

Please let me know if I'm missing anything!