Cold Hold (41 F/45F) Ensure all potentially hazardous food is cold held to a minimum of 41 F. Observed yogurt on serving line double panned on ice at 50 F. Yogurt was present for less than 4 hours and was removed from line. Place yogurt directly in ice to ensure adequate cold hold temperatures.
Toxic Items Properly Labeled/Stored/Used Ensure all toxic items are properly labeled. Observed thermometer sanitize bottle void of labels.
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