Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: House made cocktail sauce held more than 7 days. Corrected by discarding.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Food items such as lettuce, eggs, tomatoes and corn held at temperatures ranging between 52*F to 60*F on the salad bar. Corrected by disposing and restocking.
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