Observations & Corrective Actions

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: ** the food in the prep cooler is not able to maintain cold holding temperatures. Observed temperature of sliced roast beef was at 47F, sliced turkey 48F, and sliced tomatoes 44F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. **Food that is out of cold holding temperatures must be discarded. If you are unable to maintain cold holding using ice bins then all food should be moved to the reach-in refrigerator until the prep cooler can be fixed. Action Taken: The prep cooler is currently cold holding all foods at 41F or below. The unit is now on a regular maintenance schedule to ensure it is working at its optimum.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: **date marking continues to be inconsistent throughout the kitchen. Two separate bins of tomatoes and sliced deli meat were observed without a date mark.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. ** The establishment continues to struggle with consistently date-marking ready-to-eat potentially hazardous foods. Ensure that the system you use is understandable, effective, consistently, and used by employees. t’s recommended you provide training and written procedures for employees to follow.