Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed a spray bottle with general cleaning chemical unlabeled. Label all toxic chemical containers. This was discussed and corrected onsite.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed tcs pie in small reachin cooler at 50F. This was moved to another cooler as had not been at 50F for 1/2 hour.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.