Physical facilities maintained in good repair Observation:floor in kitchen in poor condition
Manual warewashing equipment, hot water sanitizing temperatures Observation:dishwasher does not sanitize (3 compartment sinks will be used until repaired)
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation:Ice cream holding container does not hold at 41 or below (will not use until repaired)
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