GENUINE PARTS COMPANY CAFETERIA

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED WORKING SPRAY BOTTLE HANGING ON THE SIDE OF A HAND SINK CONTAINING A BLUE CHEMICAL TAKEN FROM BULK SUPPLYY WITH NO COMMON NAME LABEL C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material COS: PIC LABELED SPRAY BOTTLE "GLASS CLEANER"

Proper cold holding temperatures — Inspector Note: OBSERVED KOREAN BBQ TOFU AND GRILLED CHICKEN COLD HOLDING ABOVE 41F AT SALAD BAR. OBSERVED TURKEY AND HAM COLD HOLDING ABOVE 41F IN REACH IN COOLER IN KITCHEN 2 BEHIND SANDWICH PREP AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED

Proper hot holding temperatures — Inspector Note: OBSERVED PEPPERONI AND CAULIFLOWER PIZZAS HOT HOLDING BELOW 135F ON STORAGE RACK IN KITCHEN 2 IN PIZZA PREP AREA. OBSERVED CAULIFLOWER PIZZA HOT HOLDING BELOW 135F UNDER HEAT LAMP IN KITCHEN 2 IN PIZZA PREP AREA. OBSERVED SEVERAL CHICKEN BREASTS AND BURGERS HOT HOLDING BELOW 135F IN KITCHEN 2 IN GRILL PREP AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: ALL FOOD DISCARDED

Proper cooling time and temperature — Inspector Note: OBSERVED TOFU/WRAPS, TURKEY/SANDWICHES AND TURKEY DELI MEAT NOT COOLING AT A RATE THAT ENSURES THEY REACH 41F WITHIN 4 HOURS. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: PIC WILL REMOVE TOPS OFF FOOD CONTAINERS AND PLACE IN FREEZER TO ALLOW RAPID CHILL