| 3-501.17 | | |
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| 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 | Comply by : Jul 26, 2018 | | RECOMMENDED RESOLUTION: | | OBSERVATIONS & CORRECTIVE ACTIONS: Observed several packages of cheese at deli make table reach-in cooler with no date marking.
Observed cole slaw at deli walk-in cooler with no date marking. |
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| 3-501.16 | | |
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| Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. | | CRITICAL | Comply by : Jul 26, 2018 | | RECOMMENDED RESOLUTION: | | OBSERVATIONS & CORRECTIVE ACTIONS: Observed kettle fried chicken, buffalo chicken, boneless bbq chicken, and boneless buffalo chicken above 41 degrees Fahrenheit at wing bar. Person In Charge discarded items, items out past 4 hours. (Corrected On-Site)
Observed sliced tomatoes above 41 degrees at deli make table. Discussed with Person In Charge placing items such as sliced tomatoes inside walk-in cooler after being prepped to be cooled down. Item was out past 4 hours and discarded at the time of inspection. (Corrected On-Site)
Observed ranch dressing above 41 degrees Fahrenheit at salad bar. Person In Charge discarded bottle of ranch dressing at the time of inspection. Ranch dressing out past 4 hours (Corrected On-Site) |
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