3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. At time of inspection,salad bar cart had TSC cut tomatoes measured 50 degrees F, and TSC cut green peppers measured 51 degrees F, CORRECTED, listed items taken to walk in cooler

3717-1-07(A) / Poisonous or toxic materials: Original containers: identifying information. Corrected During Inspection Poisonous or toxic chemicals did not have manufacturers label. At time of inspection spray bottle filled with clear liquid was observed to have missing label. CORRECTED, PIC threw full spray bottle away.

3717-1-04.1(Y) / Temperature measuring devices. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. At time of inspection, True reach in cooler had thermometer located in back of cavity and not near door where it is both legible and where it is located in warmest area

3717-1-04.2(I) / Sanitizing solutions - testing devices. No sanitizer test kit available.

Comments
30 day inspection. Conducted inspection Jodi Kline; reviewed inspection findings with PIC. Risk Level IV activities include Reheating bulk quantities of leftover TSC foods more than once every seven days. PIC stated that she was told not to move thermometers to front of cooler near door.
VI - TCS Food: TCS foods were not being held at the proper temperature. X - Chemical: Observed toxic materials improperly identified, stored and used.