Jo Cafeteria

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); cut tomatoes (50F - Cold Holding),as per operator items were cut approximately 1 hour ago operator placed items on ice

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (115F - Hot Holding); empanadas (115F - Hot Holding), as per operator items were placed in the hot holding unit approximately within the last hour, operator turned heat on high for hot holding unit. cooked onions (125F - Hot Holding), as per operator onions were cooked approximately 30 minutes ago, operator reheated onions with new temperature of cooked onions (135F - Hot Holding) **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of bleach and degreaser missing label.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in bathroom.

Basic - Ice buildup in reach-in freezer

Basic - Hole in or other damage to wall in storage room

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance at front counter

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar missing label.