Cold Hold (41 F/45F) All potentially hazardous foods must be 41F or below to prevent food borne illness. Observed internal temperature of sausage at 61F. (Ambient temperature of prep cooler was 41F). Sausage was moved to reach in freezer.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed slime in ice machine. Wash rinse and sanitize.
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