RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed left over food items inside the Pepsi reach in cooler to have no date label on them. (Chicken, salmon, fried sushi, and mushroom caps with cream cheese). Person in charge labeled items on site.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee beverage with no lid or straw on top of paper towel dispenser at the cookline hand sink, and on push cart.
Employee discarded beverages.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chicken on a stick to be hot holding below 135F degrees. Person in charge stated chicken made at 11am, under the 4 hour window.
***Spoke with person in charge to use a deeper pan, or use Time as Public Health Control for chicken on a stick. Moisture content is low, thus item unable to hold temperature. Person in charge stated food items do not go beyond 1 hr at the hot buffet lines.