- Critical: PHF/TCS, COLD HOLDING
Observation: Cooked onions 47, and cut melon on buffet under no temperature control
Correction: Maintain cold potentially hazardous foods at or below 41°F. If cut melons and other potentially hazardous foods are out under no temperature control on the buffet (which is 4 hours), and then discarded, create a time as a public health control document. Correct By: 30-May-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Various food items improperly date marked. Food dated 10 days and not 7.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. If food is made on the 23 that is day 1, day 2 is the 24, day 3 the 25, day 4 the 26th, day 5 the 27th, day 6 the 28th and day 7 the 29th. Also make sure to date mark cut melons. .
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05/23/2014 | Routine | |
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