Cold Hold (41 F/45F) "Ensure all potentially hazardous food items are held at a temp of 41F or below. Observed pizza prep cooler at a temp of 59-60F, and PHF between 46-47F. All content was removed from unit and placed in adjacent cold hold units. Red tag issued."
Thermometers Provided/Accurate/Properly Calibrated (2C) Ensure all cold holding units are affixed with the proper temp. measuring devices. No thermometer observed in cooler # 2
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