YYC Pasta Bar

Butter and cream were stored at room temperature measuring 37C (discarded). Store high risk food away from temperature danger zone by keeping hot at 4C or below or cold at 60C or above.

Used scoops were stored in a bucket of water bath at room temperature. Store scoops in ice bath when not in use.

Wooden dry storage shelving is beginning to wear out exposing the raw wood layer. Refinish the shelving unit, all surfaces must be non-porous and easy to clean.