Raw potentially hazardous foods must not be stored above ready-to-eat foods. Correct by placing raw potentially hazardous foods below ready-to-eat foods to prevent contamination. Marinara, garlic butter, coleslaw, Mayo and garlic spread in same cooler observed with no date marking. All potentially hazardous, time-temperature control for safety (TCS) foods shall be maintained at a temperature of 41F or less. ∎ In the mop sink, observed the hose with the sprayer attached downstream of the atmospheric vacuum breaker.