TEA TIME-TEA LOVERS SHOP

Measured cream cheese at 50F in black single door unit. [CA] Maintain potentially hazardous food 41F and below. Relocate to 2 door unit. [COS]

Observed non commercial equipment- 2 air fryers, 1 small oven, black single door unit. [CA] All food equipment shall be NSF or ANSI equivalent. Measured ambient temperature of black single door unit at 50F. [CA] Maintain unit to store potentially hazardous food 41F and below. Store only non-PHF items (strawberries, citrus, grapes) until unit is replaced.

Measured chlorine in middle sink at 200 ppm. [CA] Ensure dishes are washed in an approved manner by washing with soapy water- rinsed with clean water and sanitized with sanitizing solution of 100 ppm chlorine, then air dried. Set up sink using this method, last compartment should be sanitizer. [COS] Chlorine remeasured at 100 ppm. Use 1 capful of bleach to 1 gallon of water.

Observed non commercial equipment- 2 air fryers, 1- small oven, black single door refrigerator. [CA] Equipment shall be commercially approved NSF or ANSI- equivalent. Observed black single door refrigerator measured at ambient temperature of 49F-50F. [CA] Maintain unit so potentially hazardous food can be held 41F and below. Replace with commercial unit.

Cream cheese measured at 49F in black single door refrigerator. [CA] Maintain potentially hazardous food 49F and below.