3-501.16 (A)(2) and (B); Priority; Deli meats, chicken salad, etc was holding at 45-46 in the reach-in/prep unit. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation and adjust thermostat if necessary. Use other working coolers until unit can hold 41F or below. Staff should monitor food temps for compliance. Items out of temp were discarded. CDI
1.5
23.
3-501.17; Priority Foundation; Some required foods were missing date mark. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. No product shall be held for longer than 7 days! Make sure all required foods have a clearly labeled date! Manager education on date marking requirements during inspection. CDI
1.5
47.
4-501.11; Core; Complete all transitional permit list items before the transitional permit expires.
