| No violations were documented at the time of inspection. |
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3-501.16 (A)(2),(B)/TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING All foods in salad prep unit being cold held at 44-46°F. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Discard all TCS foods held out of temperature more than 4 hours. Set up ice bath or move to working units until refrigeration can be adjusted or repaired. Correct By: 07-Jun-2021 |
| 3-501.18 (A-B)/READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DISPOSITION Soup, sauces, purees, chicken salad found without date mark. Discard ready-to-eat time/temperature control for safety foods that exceed the time and temperature combination (41ºF or less for 7 days) or lack proper date labeling that cannot be verified. Make sure all foods held over are properly dated with production date or a use by date of 7 days. Correct By: 07-Jun-2021 |