Proper Handling of Ready to Eat Foods Observed food service employees handling ready-to-eat foods with bare hands-plating salads and slicing bread without use of a barrier such as tongs or gloves
Toxic Items Properly Labeled/Stored/Used Observed open pale of sanitizer sitting on top of a prep table while food prep was taking place- store away from food or food-contact surfaces
Thermometers Provided/Accurate/Properly Calibrated (2C) Observed no thermometer present in small prep cooler directly across from stove
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