Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: A large tub of potato salad made yesterday had a temperature of 45*. Corrected on site.
Miscellaneous sources of contamination Observation: Raw shell eggs stored over ready to eat foods in the walk in cooler. Corrected on site.
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