VI / Time/Temperature Controlled Safety Food
Observed TCS foods on steam table at 109-111 degrees. Keep hot fods at 135 or higher for proper hot holding. Employee increased heat on steam table.

VII / Protection from Contamination
Foods stored in coolers without lids or protective overwrap. Keep foods covered in storage to prevent contamination. Also observed meats stored over RTE foods. All rawmeats must be stored on bottom shelves with nothing below them to prevent from contaminating foods.

X / Chemical
Chlorine sanitizer concentration of dish tank at 0 ppm. Maintenencerequired to bring concentration to 25-50 ppm for proper sanitation.