|
17
|
|
Proper cold holding temperatures |
Yes |
No
|
No |
Employee cooler was 55 degrees. Advised staff to adjust temperature and discard all product. Staff informed that all products in the cooler were for staff, and not to be served. |
|
22
|
|
Refrigeration and freezer capacity sufficient |
No |
No
|
No |
USDA freezer in back of building is at capacity. Additional storage will be needed in future. |