Hot Hold (135F) Greens and pork out at room temperature and not in the warmer greens at 89 degrees and pork at 75 degrees. keep hot food at 135 degrees or above and cold food at 41 degrees or below. Food was out less than 4 hours and was put back in the cooler and in the warmer.
Cross-contamination of Raw/cooked foods/Other Eggs stored on the top shelf of the reach in cooler. Store raw potentially hazardous foods down and away from ready to eat foods. The eggs were moved to the lower shelf.
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