Storage and maintenance of wet and dry wiping cloths Observation: Wet wiping cloth was laying on the counter. Bucket of sanitizer was made and marked. New wiping cloth inserted.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Chicken strips cooling on the counter in a plastic bag. Temperature was 117 degrees. Inspector went over proper cooling procedure and left handout. Chicken was taken out of bag and cooled in the cooler.
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