Cold Hold (41 F/45F) "Hold cold held perishable foods at internal temperature <41*F and observed foods on ice (ex:guacamole, sour cream, cheese) of prep cooler at open kitchen at temperature >41*F and placed adequate an ice bath for cold holding of foods. "
Handwashing Facilities With Soap and Towels "Provide paper hand dry towels and soap at hand wash sinks and observed no paper towels at ladies restroom hand sink, and no soap and paper towels at hand wash sink at prep station in open kitchen."
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer in case cooler where pies stored by cash register.
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