VI - P / Time/Temperature Controlled Safety Food
Observed food in line prep cooler at 46 degrees (sliced peppers, cut zucchini). Ensure all cold hold TCS food is kept below 41 degrees to limit growth of organisms that may cause illness. Keep doors closed and monitor/repair unit. Salsa stored at room temperature. Keep ni cooling unit before serving to keep below 41 degrees.

VII - P / Protection from Contamination
Observed raw beef spilled into pan of sliced green peppers. Observed cut pineapple stored below raw chicken and cut broccolistored below shrimp. To protect food from cross contamination, store all ready to eat food above or separate from raw shrimp, raw beef, or chicken. Corrected.

X-P / Chemical
Household pesticide in storage area. Remove from facility. Toxic chemicals such as pesticide can only be applied by a proffessional applicator.