PASS 7 violations
Keep all cut/prepared food at 41 F or below (Zucchini observed at 63 F)
Label all chemical spray bottles with content
Label all containers on prep station with their contents
Do not line shelves with cardboard>must use non-absorbent materials that will stand multiple use
Properly date food if kept for 24 hrs or more
Keep all food/food products off floor
Clean food debris in walk-in cooler