Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed glass door reach in cooler: chicken (46F – Cold Holding); fish (45F – Cold Holding); shredded cheese (50F – Cold Holding) ambient 43F flip-top cooler: cut tomatoes (47F – Cold Holding); pico (48F – Cold Holding); sour cream (46F – Cold Holding); ambient air temperature (45F) Observed mini black refrigerator in storage room away from truck filled with shredded cheese at ambient 42F. Operator has been granted access to additional storage area with 39-40F ambient air refrigerator that can be used for back stock while working food is kept on time as a public health control for the remainder of the day and operator will call service on internal refrigeration on truck. **Warning**

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for chlorine used at triple sink.