Hot Hold (135F) All hot foods must be held at 135F or above at all times. Observed 3 soups on steam table in temperature danger zone (42F-134F) since 0600hrs. Corrective action: Person in Charge removed soups for rapid reheating.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be clean to sight & touch. Observed 3 knives stored clean with food particles stuck on. Corrective action: Person in Charge removed for prompt cleaning.
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