Cold Hold (41 F/45F) Potentially hazardous foods for cold holding must be held at 41F or below (eggs 45F or below); observed raw eggs in reach-in cooler at 55 degrees. PIC stated eggs had been in cooler for 2 days. (~3 dozens of eggs were discarded).
Cross-contamination of Raw/cooked foods/Other To prevent contamination store raw animal protein separate from/below ready-to-eat foods; observed raw chicken over vegetables in reach-in cooler near woks; observed raw eggs over ready-to-eat foods in prep cooler
Manager Demonstration of Knowledge/Certified Manager Provide a certified food manager WITH valid certification during all hours of operation; no CFM present during inspection
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