Raw chorizo was stored above cut cilantro and pico de gallo in the kitchen two-door reach-in cooler. Carnitas was 98°F on the kitchen steam table. The final sanitization rinse cycle in the automatic warewashing machine had a concentration less than 50 ppm chlorine residual. Household bleach with additives and a label stating not to be used as a sanitizer was being used in the kitchen three-compartment sink as a sanitizer.
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