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Cheese curd was stored in the container at the room temperature near to the hot holdings. Temperature was measured at 10C. Cheese immediately moved to the cooler-corrected onsite., , Temperature of the cooling unit below the flat-top cooking area was measured at 7.8C. Ensure all the coolers are maintained at 4C or below., Do not use cooler until it is maintained at 4C or below. Use alternate coolers.

The scoop was stored inside the ice machine with the handle touching the ice. Staff were instructed to ensure the handle does not come into contact with the ice. The preferred practice is to store the scoop above the machine in a clean container. Correction made.