| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item ham, carrot salad, turkey in salad bar being cold held at 45°F. In walk in cooler pasta, mash potaotes, cheese, egg dish, salad greens observed at 43-44F foods dated on the 27th. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Correct By: 30-Oct-2020  |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item No current food / refrigeration temperature log available. last logged date was on 10/21/20 Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Correct By: 30-Oct-2020 |