0790 - Improper methods used to thaw. Cold cuts thawing in sink. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
2000 - Box of single service containers on floor. Store all single service containers off of the floor.
3100 - Personal items in kitchen prep area. Store all personal items in a designated area.
3330 - Corrected During InspectionCritical Spray bottle under sink not labeled. Label all containers with common name.