Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Quiche, turkey, caprese, key lime pie, creme brle.
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