IGET JUICED

6-1A: .04(6)(f)Observed Time/Temp control for safety foods stored above 41 degrees F in prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge moved to upright cooler/allowed to cool in upright cooler.

2-2B: .03(5)(j)1&2Observed non-approved drink containers on prep surfaces in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were relocated outside of kitchen.

8-2B: .07(6)(b)Observed working chemical bottle without label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)